Tomato bulgar soup

2 cups fresh tomatoes, not peeled, and chopped
1 onion, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
1 small fennel (anise) bulb, finely sliced
4 garlic cloves, finely sliced
4 cups vegetable broth
handful fresh dill, chopped
1/2 cup bulgar

Cook onions, garlic, carrots, celery and fennel until soft. Add tomatoes and broth, bring to a boil, then simmer for 20 minutes. Add the bulgar and dill and mix well, return to a boil and simmer, covered for 15 minutes or until bulgar is tender. Stir well and add fresh ground black pepper. Drizzle with plain yogurt.

Served with roasted eggplant slices and tabbouleh .