This weeknight-friendly soup is made easy by using quick-cooking bulgur. Note that the bulgur will continue to absorb the liquid if kept overnight so you may need to stir in additional broth when reheating to return to desired consistency.
In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook until onion is translucent and tender, about 5 minutes. Stir in coriander and cinnamon and cook until fragrant, about 1 minute. Add bulgur and cook for 30 seconds, stirring constantly. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender. Stir in lemon juice. Garnish with parsley and feta.
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