Bulgur and quinoa soup with pumpkin and Jerusalem artichoke

The bulgur and quinoa soup with pumpkin and Jerusalem artichoke was created to empty the fridge and pantry and also to participate in the “Wellbeing recipes” challenge launched by Laura e Silvia who on instagram they created a temporary micro community gathering around them 16 food bloggers and creators + me..

As the title of the initiative says, the aim is to create dishes that contribute to spreading proposals for a healthy and careful diet, beyond specific calories and nutritional values. So I put together a cereal mix that I had purchased a while ago based on bulgur (sprouted, broken and steamed wholemeal durum wheat) and quinoa. To this I added two vegetables that had been sitting in the fridge for a while, namely a piece of the last pumpkin, or butternut, from my father's garden and some Jerusalem artichoke left over from last week's roast vegetables.

To give a little acidity to this soup which is a little sweet due to the pumpkin, I added a very simple sauce but which always solves this need for balance the flavors: natural yogurt and lemon. A sprinkle of Sesame seeds toasted helps to give a little crunch under the teeth and the soup is ready.

Healthy, tasty and beautiful!

Bulgur and quinoa soup with pumpkin and Jerusalem artichoke

350 g of butternut squash, excluding scraps
180 g of Jerusalem artichokes excluding waste
900 g of vegetable broth (or salted water)
100 g of bulgur, quinoa and cereals
1 clove of garlic
extra virgin olive oil

For the sauce:
100 g of natural yogurt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil


(For 4 people) Remove the pumpkin and Jerusalem artichoke peel and cut them into cubes.
Bring the vegetable broth or lightly salted water to the boil if you prefer.
Prepare the yogurt sauce by mixing it with the lemon juice, the oil and a pinch of salt and pepper. Toast the sesame seeds in a pan for a few minutes.

Heat the oil in a saucepan and season it with the garlic clove. As soon as it has taken on a little colour, add the Jerusalem artichoke and the soup cubes which you will cook for a few minutes. Add the hot broth (or water) and cook over low heat for about 15 minutes.
Once the indicated time has passed, add the bulgur and quinoa mixture and cook for a further 15 minutes. At the end of cooking, taste the soup and add salt if necessary.
Serve immediately with the yogurt sauce and sesame seeds.


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