Tomato Bulgur Soup - 250 calories with pic

Found this recipe at Whole Foods

8 cups low-sodium vegetable broth, divided
2 small yellow onion, finely chopped
2 clove garlic, finely chopped
2 teaspoon ground coriander
1 teaspoon ground cinnamon
2 cup uncooked bulgur wheat
2 (14-ounce) can no-salt-added diced tomatoes
2 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley leaves
8 oz feta

In a medium pot over medium-high heat, bring 1 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add bulgur and cook for 30 seconds, stirring constantly. Add remaining 3 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.

I forgot to add the lemon juice, and used 1 can no salt tomatoes, 1 can tomatoes with diced chilies.
The bulgur really absorbed most of the liquid. Its very thick, but delish. If you would like it more soup like I would cut the bulgur in half.

It made 8, one and a half cup servings of soup.
Topped with 1oz feta my nutrition per serving came out to be:
247 Calories, 39 carbs, 6 fat, 11 protein, 8 fiber, 477 sodium