Freekeh Soup

5 from 1 vote

Today’s freekeh soup with vegetables is wholesome, comforting, and easy to make. Cook a large pot and reheat it throughout the week.

Prep Time15

Cook Time40

Course: Soup

Cuisine: Mediterranean, Middle Eastern

Diet: Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 185kcal

Author: Adina

Freekeh: Rinse it in a fine-meshed sieve. Place it in a bowl and cover it with hot water. Let it stand while you prepare the rest. Before draining, skim off any debris that floats to the surface.
½ cup freekeh / 80 g
Sauté: Heat the oil in the pot and sauté the finely chopped onion for 5 minutes until softer. Add the diced carrots and cook them, occasionally stirring, for 3 minutes until they begin to soften. Add the soaked freekeh, a generous pinch of salt and pepper, and the minced garlic, oregano, thyme, and cayenne pepper. Stir for another minute.
2 tablespoons olive oil + 1 medium onion + 2 carrots + 2 garlic cloves + 1 teaspoon oregano + ½ teaspoon thyme + ¼ teaspoon cayenne pepper + fine sea salt and ground black pepper
Simmer: Pour in the broth, bring the soup to a boil, lower the heat, cover the pot, leaving a small crack open, and cook for 15 minutes.
4 cups chicken broth / 1 liter
Add the chopped zucchini and pepper and cook for another 10 to 15 minutes until the vegetables are tender but not mushy.
1 medium zucchini + 1 small red bell pepper + 1 teaspoon balsamic vinegar + 1 small bunch of fresh herbs
Adjust the taste with salt, pepper, and vinegar, add the chopped fresh herbs, and serve.

Freekeh: Freekeh is roasted green wheat with a nutty flavor and chewy texture, popular in Middle Eastern cuisine. Good substitutes for it in soup include barley, farro, bulgur, or brown rice.
Substitute cayenne pepper with red pepper flakes if you prefer.
Stock or broth: I prefer chicken stock, but if you want to keep this recipe vegan/vegetarian, vegetable broth works just as well.
Herbs: I usually use parsley and chives, but cilantro or dill also work nicely.