Have you ever had a moment where a meal just feels like a hug in a bowl? That’s how I’d describe Nigella Lawson’s Butternut and Chickpea Soup with Bulgur Wheat. I stumbled upon this recipe on a cold, grey evening when I was craving something comforting yet nourishing. It’s that perfect balance of heartwarming and wholesome, like a bowl of pure, unadulterated comfort. And it’s so much more than just soup-it’s an experience.
If you’ve ever watched Nigella Lawson cook, you’ll know she’s all about making things feel effortless yet luxurious. There’s something about her relaxed approach to cooking that draws you in. She doesn’t make you feel like you need to be a Michelin-star chef to recreate her dishes-just someone who enjoys good food. When I first made this recipe, it felt like a culinary adventure, even though it was so simple. I love a dish that makes you feel like you’ve mastered something without breaking a sweat. And believe me, this soup fits that bill perfectly.
Nigella Lawson’s Butternut And Chickpea Soup With Bulgur Wheat Recipe
Let me start by saying that this soup is an absolute winner when it comes to cozy meals. It’s vegan, hearty, and surprisingly filling. The combination of sweet roasted butternut squash, hearty chickpeas, and the chewy texture of bulgur wheat is a marriage made in heaven. If you’re looking for a meal that you can make in a hurry, yet still feels like a special dish, this is it.
I first made this soup during one of those dreary days when you’re looking for comfort but don’t want to rely on takeout. The kind of day where nothing sounds better than curling up on the couch with something warm and satisfying. The ingredients, while simple, are full of flavor, and the result is so much more than the sum of its parts.
Ingredient List
The beauty of this recipe is in its simplicity. Here’s what you’ll need:
- 1 medium butternut squash – You’ll roast this to bring out its natural sweetness.
- 1 onion – This adds depth and a savory base for the soup.
- 1 can of chickpeas (400g) – These add protein and a creamy texture.
- 1 cup bulgur wheat – It gives the soup a nice, chewy texture and helps to thicken it.
- 2 garlic cloves – A little garlic goes a long way in flavoring the soup.
- 4 cups vegetable stock – I prefer a rich, homemade stock, but any vegetable stock will work.
- 1 tsp ground cumin – The earthy warmth of cumin is essential in bringing out the flavors.
- 1 tsp ground coriander – This gives the soup a citrusy kick.
- Salt and pepper to taste – Always adjust to your preference.
- Olive oil – For roasting and cooking.
- A handful of fresh parsley (optional) – This is for garnish, adding a touch of freshness to finish.
That’s it! It’s a short list, but everything comes together in such a beautiful way. I remember the first time I saw this recipe and thought, ’That’s it? No crazy ingredients I”ve never heard of”? And it was true-no crazy ingredients, just straightforward, wholesome food. You don’t need to be a culinary wizard to pull this off.
How To Make Nigella Lawson’s Butternut And Chickpea Soup With Bulgur Wheat?
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Preheat The Oven And Prep Your Squash
Start by preheating your oven to 400°F (200°C). While it’s heating up, peel and chop your butternut squash into small cubes. I always find peeling squash a little tedious, but it’s worth it for the sweet, caramelized result you get when it roasts. Toss the cubes in a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and golden at the edges. The smell that fills the kitchen while this roasts is amazing.
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Cook The Bulgur Wheat
While the squash is roasting, prepare your bulgur wheat. It’s super easy to cook. You’ll just need to place it in a heatproof bowl, pour over about a cup of boiling water, and cover it. Let it sit for 10-15 minutes, until the water is absorbed and the bulgur has fluffed up. I love that bulgur cooks so quickly, and the texture is just right-not too mushy but pleasantly chewy.
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Sauté The Aromatics
In a large pot, heat a splash of olive oil and sauté the chopped onion until it softens, about 5-7 minutes. Then add the garlic, cumin, and coriander. Stir it all together and let it cook for another minute. The spices will start to release their fragrance, and the kitchen will begin to smell like something magical is about to happen.
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Add The Squash, Chickpeas, And Stock
Once the squash is roasted, add it to the pot with the onions and spices. Pour in the vegetable stock, and let everything come to a gentle simmer for about 10 minutes. This allows all those flavors to meld together.
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Blend It All Up
After the soup has simmered, take the pot off the heat and use an immersion blender to blend it all until smooth. I usually leave a little texture, but you can blend it until completely silky if that’s what you prefer. If you don’t have an immersion blender, carefully transfer the soup to a regular blender, but do it in batches to avoid any splashes.
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Combine The Bulgur And Soup
Once the soup is blended to your liking, stir in the cooked bulgur wheat. It will absorb some of the broth, thickening the soup and giving it a satisfying, hearty texture. Taste for seasoning and adjust as needed.
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Serve And Garnish
Ladle the soup into bowls and top with fresh parsley if you like. The parsley adds a nice, bright touch against the warmth of the soup. The contrast of textures-the creamy soup and the chewy bulgur-is what makes this dish so satisfying.
Things I Learned
Making this soup taught me a lot about the beauty of simple, everyday ingredients. It’s one of those dishes where each element shines, but none of them are overpowering. I think that’s what I love about Nigella’s recipes-she knows how to balance flavors without complicating things. The spices-cumin and coriander-while modest, completely transform the soup from a basic vegetable soup to something that feels special.
Another thing I learned was the power of bulgur wheat. I’d always seen it in recipes but never really understood how versatile it was. It adds such a lovely texture to the soup, and it’s hearty enough to make this feel like a complete meal. I also learned that roasting vegetables like squash enhances their natural sweetness and gives them a depth of flavor you just can’t get from boiling or steaming.