Crushed wheat, potato and coriander soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3 tbsp - butter
  • 2 - medium potatoes, peeled and thinly sliced
  • 1.75 cups - crushed wheat (burghul)
  • 5.25 cups - chicken stock
  • 3 tbsp - finely chopped coriander or parsley
  • Salt and freshly ground pepper to taste

How to Make Crushed wheat, potato and coriander soup

  • In a deep saucepan, melt the butter on low heat.
  • Add the potatoes and cook, stirring often until half-cooked.
  • Add the crushed wheat and stir while sauteing, ensuring that the wheat is coated with butter. Stir for a couple of minutes.
  • Add the stock and bring to a boil.
  • Cook until the wheat is tender but not overcooked. Remove from heat.
  • Add coriander, salt and pepper.
  • Mix well. Serve immediately.