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Turkish Mediterranean Soup Recipe

Turkish Mediterranean Soup Recipe

Written by: Damla Sengul
Expertise: Food Researcher
Experience: 12 Years
Damla Sengul is a Food Editor and recipe developer at Diets Meal Plan with 12+ years of experience in digital food publishing. Every recipe she publishes has been personally tested and filmed in her home kitchen in Wayne, New Jersey, using locally sourced ingredients. She specialises in recreating healthy versions of popular dishes by substituting high-calorie ingredients with nutritious alternatives, each recipe undergoes multiple rounds of testing until the taste matches or improves on the original Her work includes researching global cuisines and techniques, analyzing recipes from established chefs, and adapting them into practical, approachable formats. She ensures accuracy in ingredients, measurements, and cooking methods so readers can consistently achieve results. In addition to her editorial work, Damla is an avid baker who enjoys creating celebration cakes and experimenting with new dessert recipes in her spare time.
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Editorial note. This is a restrictive eating pattern that is not appropriate for everyone. Do not follow it if you are pregnant or breastfeeding, under 18, have a history of eating disorders, are underweight, or take medication for blood sugar, blood pressure, or thyroid function without first speaking with your clinician. Medically reviewed by Franco Cuevas, MD.

Here’s a Delicious Turkish Mediterranean Soup Recipe

This might be one of the best soups you have ever eaten. All of the ingredients in it will contribute a lot to your health.

You’ll be amazed at its deliciousness, allowing you to stay energized all day and get the daily vitamins you need. It’s both healthy and tasty.

That doesn’t seem possible. Try this recipe, and let us prove it to you.

We’re going to tire you out in the kitchen today. But when you see the result, you will realize how much it was worth. Roll up your sleeves, and let’s get to work.

Turkish Mediterranean soup

Step by step Turkish Mediterranean soup recipe

Here is an excellent recipe unique to Turkey’s Mediterranean cuisine. Follow the instructions to get the right taste. You will not regret it.

Yield: 10

Turkish Mediterranean Soup Recipe

Turkish Mediterranean soup
5.0 Stars (1 Review)

Turkish Mediterranean soup recipe is a bit of a hassle. But also that it is worth it. So don’t worry. You can eat this dish for 2-3 days without getting tired. So, are you ready to take a look at the recipe?

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • Half a cup of wheat
  • 1/3 cup of green lentils
  • 1/3 cup of bulgur
  • 1 lb. green beans
  • 2 medium zucchini
  • 2 medium eggplants
  • 1 cup of boiled chickpeas
  • 2 red peppers
  • 6 cloves of garlic
  • Half a cup of olive oil
  • 1 tablespoon of pomegranate syrup
  • 1 tablespoon of tomato paste
  • 1 tablespoon of pepper paste
  • 2 teaspoons of dried mint
  • 5 cups of water
  • Salt for taste

Instructions

  1. Place ½ cup wheat in a large bowl the night before cooking.
  2. Fill the bowl with water until the wheat is completely submerged. Soak overnight to reduce the cooking time.
  3. Drain the soaking water and transfer the wheat to a large pot.
  4. Add 3 cups water and bring to a boil.
  5. Cook until the wheat begins to soften, then add the thoroughly rinsed green lentils.
  6. Cook until the lentils are almost tender but not fully cooked.
  7. Finely dice the green beans (about ¼-inch pieces) and stir them into the pot.
  8. Continue cooking for 15 minutes.
  9. Meanwhile, boil 2 cups water in a kettle.
  10. Add the rinsed bulgur to the pot, then immediately pour in the 2 cups boiling water.
  11. Finely dice the eggplant, zucchini, and red pepper into pieces about the same size as the green beans.
  12. Add the eggplant, zucchini, and red pepper to the pot.
  13. Stir in the tomato paste and pepper paste until fully dissolved.
  14. Check the consistency. This is a soup, so if it seems too thick, add more hot water as needed.
  15. Season with salt to taste.
  16. Add the cooked chickpeas and continue simmering until the vegetables are tender but not mushy.
  17. Stir in the pomegranate molasses.
  18. Add the juice of 1 large or 2 small lemons.
  19. Simmer for another 2–3 minutes.
  20. To make the mint oil, heat ½ cup olive oil in a small pan.
  21. Once the oil is hot, add the dried mint. After about 5 seconds, remove the pan from the heat to prevent the mint from burning.
  22. Pour the mint oil into the soup and bring it to a gentle boil.
  23. Turn off the heat.
  24. In a small bowl, combine the garlic and a pinch of salt, then crush them into a paste.
  25. Stir the garlic paste into the hot soup.
  26. Let the soup rest for a few minutes before serving. Enjoy!

Notes

  1. You need to prepare the wheat the night before you cook the meal:
    If you didn’t have time to do this or forgot to do it, you don’t have to worry. As a second option, put the wheat in a deep pot and boil it in plenty of water for 15 minutes, then turn off the stove, close the lid of the pot and leave it like this for 1 hour.
  2. Garlic will give the dish a wonderful taste. But to fully capture this distinctively excellent taste, the garlic must not be boiled. In this way, you will have a sharper garlic taste while eating the food.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 240
© damla
Category: Turkish
Grilled Branzino Recipe
Current Version
August 1, 2026
Edited By
Damla Sengul
Medically Reviewed By
Franco Cuevas, MD
  1. Klein AV, Kiat H. Detox diets for toxin elimination and weight management: a critical review of the evidence. J Hum Nutr Diet. 2015. Source
  2. NCCIH. Detoxes and Cleanses: What You Need To Know. Source
  3. Cleveland Clinic. What is a Liver Cleanse? Source
  4. Harvard T.H. Chan School of Public Health. The Nutrition Source: Detox Diets. Source
  5. Academy of Nutrition and Dietetics. Detox diets and cleanses. Source
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