Summary

Ingredients

• 120 g bulur
• 400 g zucchini
• 200 g spinach leaves
• 100 g carrot (s)
• 2 onions)
• 300 ml water
• 1 cube vegetable stock
• 3 tablespoon olive oil

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Instructions

1. Heat the olive oil in a large pan and add the onions cut into small pieces. Roasted golden brown.
2. Clean the vegetables and cut them into pieces. Add the vegetables, bulgur, water and stock to the pan, stir. Bring to the boil, cover and cook over low heat for about 10 minutes until the bulgur and vegetables are cooked through.