Nigella Butternut And Chick Pea Soup With Bulgur Wheat Recipe [GUIDE]

This soup, to me, is a beautiful intersection of earthy, sweet and hearty. Imagine the soft, velvety sweetness of roasted butternut squash, mingling with the nutty warmth of chickpeas and the subtle chewiness of bulgur wheat. It’s not just a soup. it’s a meal. Nigella’s version is comfort food that’s elevated by simple, wholesome ingredients but tastes far from basic.

I first encountered this soup during a dreary winter when I was craving something substantial but not heavy. The butternut squash gave it that autumnal sweetness, the chickpeas added protein and a creamy texture and the bulgur wheat was a game changer. it added this lovely, unexpected bite that made the soup feel substantial. It’s the kind of recipe that feels nourishing in body and soul, perfect for when you want something warming but fresh, without feeling weighed down.

Nigella Butternut And Chick Pea Soup With Bulgur Wheat Recipe

Ingredients Needed

This is where the magic begins. The beauty of this recipe is in its simplicity. each ingredient brings something special to the table:

• Butternut squash: The star, peeled and cubed. Sweet, creamy and roasted or simmered until meltingly tender.
• Chickpeas: Either canned or cooked from dried. They add earthiness and protein and their subtle nuttiness pairs perfectly with the squash.
• Bulgur wheat: This is the textural surprise-light, chewy and nutty, it adds an unexpected dimension.
• Onion and garlic: Classic base flavors that add warmth and depth.
• Vegetable stock: To give the soup body and a savory underpinning.
• Spices: Usually cumin and coriander which lend a gentle, aromatic warmth without overpowering.
• Olive oil: For sautéing and a silky finish.
• Salt and pepper: Because seasoning is everything.
• Fresh herbs: Nigella often adds a scattering of coriander (cilantro) or parsley at the end to brighten the whole thing up.

Every time I gather these ingredients, it feels like prepping for something special, yet so accessible. There’s no need for fancy, hard-to-find things-just honest, good food.

Equipment Needed

Nothing fancy here but the right tools make the process smoother and more enjoyable:

• A large heavy-bottomed pot or Dutch oven: For sautéing and simmering the soup evenly.
• A sharp knife and sturdy chopping board: To get through that butternut squash with confidence.
• A blender or stick blender: To puree the soup into that silky, creamy texture. I love using a hand blender because you can do it right in the pot-less mess, less fuss.
• Measuring spoons and cups: For spices and bulgur, though I often just eyeball these because I trust my instincts.
• A wooden spoon: For stirring everything lovingly as it cooks.

Whenever I cook this, I like to put on some music-something soulful or mellow. and just let the kitchen come alive with smells and sounds. The equipment becomes part of the ritual, part of the comfort.

Instructions To Make Nigella Lawson’s Butternut And Chickpea Soup With Bulgur Wheat

Here’s how it all comes together. I’ll walk you through it as I do in my kitchen, with little tips that made all the difference for me.

1. Prepare the squash: Peel, deseed and chop your butternut squash into even cubes. This always feels like a small workout. those squashes can be stubborn! I find the best way is to cut off the top and bottom, then slice off the skin in strips before chopping.
2. Sauté the aromatics: Heat olive oil in your pot over medium heat. Toss in chopped onions and garlic and cook gently until translucent and fragrant. this is your flavor base. Don’t rush this step; slow and steady brings out the sweetness of the onions.
3. Add the spices: Sprinkle in cumin and coriander, stirring for about 30 seconds to toast them lightly and release their aroma. The kitchen fills with a warm, earthy scent that’s instantly comforting.
4. Add the squash and chickpeas: Stir in the butternut cubes and chickpeas. Give them a good mix to coat everything in the spices and oil.
5. Pour in the stock: Add enough vegetable stock to cover the ingredients, then bring to a simmer. Let everything bubble gently for about 20 minutes, until the squash is tender and ready to melt on your tongue.
6. Cook the bulgur wheat: While the soup simmers, cook the bulgur wheat separately according to package instructions (usually soaking or a quick boil). This part feels like an extra touch of love, a chewy texture that complements the silky soup.
7. Blend the soup: Once the squash is tender, use your blender to puree the soup until smooth and velvety. The color turns a gorgeous golden orange and the aroma is intoxicating.
8. Combine bulgur and season: Stir the cooked bulgur wheat into the soup. Taste and adjust seasoning-salt, pepper, maybe a little lemon juice or a pinch of chili flakes if you like a subtle kick.
9. Finish with herbs: Scatter freshly chopped coriander or parsley over the top. This fresh green burst makes the soup feel alive and bright.

I remember the first time I made this, I was hesitant about adding bulgur wheat. would it get mushy? Would it work? But that chewiness amidst the smooth soup was a revelation. It’s like a little texture party in your mouth.

What I Learnt

Making this soup taught me a few key things. not just about cooking but about how simple ingredients can become extraordinary when treated with care.

• Patience is a game-changer. Taking your time with the onions, allowing the spices to bloom, letting the squash soften. these slow moments build flavor that can’t be rushed.
• Texture matters. The bulgur wheat isn’t just filler; it transforms the soup from a starter to a satisfying main. I learned to respect texture contrasts in soups more after this recipe.
• Season boldly but thoughtfully. It’s easy to under-season when you’re working with mild ingredients like squash and chickpeas. Don’t be shy with salt or a squeeze of lemon. it wakes everything up.
• Comfort food can be healthy and nourishing. This soup feels indulgent but is packed with nutrients, fiber and plant protein. It’s proof you don’t need cream or butter to feel cozy and full.

Making this soup was also a reminder of how food connects us-to seasons, to culture and to our own stories in the kitchen. Nigella’s recipes often have that comforting, no-fuss vibe but they’re never boring. This one especially feels like a hug from a friend who knows you well.

FAQs

Can I Make Nigella’s Butternut And Chickpea Soup Without Bulgur Wheat?

Absolutely! If you don’t have bulgur wheat, you can easily swap it out with quinoa, couscous, or even rice. The bulgur adds a nice texture, but it’s not essential to the flavor of the soup.

Is This Soup Vegetarian Or Vegan?

Yes, this soup is both vegetarian and vegan as long as you use vegetable stock instead of chicken stock. Nigella keeps it simple and plant-based, which is part of what makes it so satisfying and hearty.

Can I Freeze This Soup For Later?

Yes! This soup freezes really well. I personally love making a big batch and having it on hand for busy days. Just let it cool completely before freezing and store it in an airtight container. When you’re ready to eat, just reheat on the stove or in the microwave.