Cauliflower florets still in the fridge. A soup on a Saturday sounded good.
While I baked my Spelt Bread in the morning I had found an opened package of large bulgour in the pantry where my spelt flour sat.
From a kilo package just 160 g were left. Enough for 2 portions in combination with other ingredients. The fridge showed cooked cauliflower, an open bag of Emmenthal cheese, some leftover homemade chicken stock and some ready to eat shrimps.
Combining the chicken stock with some vegetable stock the bulgour cooked for 20 minutes. Then the cauliflower went in, the cheese and last but not least the shrimps and a little green part from a spring onion.
The tastetest showed a lack of seasoning. Some pepper and Vegeta helped.
Ingredients:
160 g large bulgour
500 ml chicken -+ veggie stock
350 g cooked cauliflower
40 g Emmenthal cheese
100 g cooked shrimps
1/2 green onion
Salt, pepper, Vegeta
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