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Freekeh Vegetable Soup
Freekeh Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Hearty freekeh soup with smoked wheat, kohlrabi, carrots, and zucchini for a nourishing and flavorful meal.
Ingredients:
  • 1 cup freekeh (cracked or whole)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium kohlrabi, rind and tough outer membranes peeled, diced
  • 2 medium carrots, diced
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 garlic cloves, minced
  • 8 cups vegetable or chicken broth, plus more if needed
  • 2 medium zucchini, diced
  • 1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
  • 2 teaspoons chopped fresh za’atar or oregano
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Chopped fresh herbs (parsley, chives, scallions, or more za'atar), for garnish
Instructions:
  • Prepare the freekeh by placing it in a medium bowl and covering it with cold water. Let it sit aside.
  • To sauté the vegetables, warm the olive oil in a large saucepan over medium heat. Sauté the onion until softened for about 8 minutes. Stir in the kohlrabi and carrots and cook until slightly tender for about 5 minutes. Season with generous amounts of salt and black pepper. Finally, add the garlic and cook for an additional minute.
  • Prepare the soup by draining and rinsing the freekeh before adding it to the pot along with the broth, zucchini, Parmesan rind (optional), za’atar, salt, and cayenne.
  • Prepare the soup: Bring it to a boil, then lower the heat and let it simmer without a lid until the soup thickens, about 25 to 30 minutes (or slightly longer if using whole freekeh instead of cracked freekeh).
  • To serve, discard the Parmesan rind, season to taste with additional salt and black pepper, distribute into bowls, top with herbs, and finish with a drizzle of olive oil.

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