Cream of Spinach Soup with Bulgur

I got home from work late after attending a less than stellar networking event/seminar on advocacy. And I decided to walk the 2 miles home without changing into my sneakers. Sometimes I'm brilliant like that. At least the event gave me time to plan dinner, which needed to be fairly easy since I was getting home late. Not too inspiring, but what can you do...




Ingredients

• 1 TB vegan margarine (I love Earth Balance)
• 1 medium red onion, diced or chopped into whatever size you prefer
• 4 cloves of garlic
• 1 bag fresh spinach, washed and chopped
• 2 TB flour
• 1 cup unsweetened soy milk
• 2 cups water
• 1.5 cubes veggie boullion
• 1 TB Better Than Cream Cheese
• .5 cup bulgur + 1 cup water

I followed the same process as my Cream of Mushroom Soup. I heated up the margarine and added the onions, cooking for 10 minutes until translucent. Then I added the garlic for 2 minutes and the spinach until it sarted to wilt. I added the flour and stirred for a minute or so (I evidently don't "get" how to use flour as a thickening agent), then the soy milk and water. I stirred, hoping it would thicken, and it didn't, so I assumed that would never happen and added the bouillon and cream cheese. Once it was all melted and mixed in, I removed from heat. While that was cooking I also got the bulgur going- simmering with the lid on for about 15 minutes or until the water was absorbed.

It hit the spot after a long day. And I'm too tired to think of ways to improve it. Ok, well maybe make it all milk with more cream cheese, but then I'd get fat again.