Freekeh Soup
A hearty, nutty soup made with freekeh, simmered with vegetables and finished with a swirl of cream and fresh parsley. Served with crusty bread.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup freekeh
- 2 tbsp olive oil
- 1 medium onion
- 2 medium carrot
- 6 cups vegetable broth
- ½ cup heavy cream
- ¼ cup parsley
- 1 tsp salt
Instructions
- 1
Rinse the 1 cup freekeh under cold water; drain well.
- 2
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 diced onion and 2 chopped carrots; cook until softened, about 5 minutes.
- 3
Stir in the freekeh and toast for 2 minutes, until fragrant.
- 4
Pour in the 6 cups vegetable broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until freekeh is tender, about 30 minutes.
- 5
Stir in the 1/2 cup heavy cream and simmer uncovered for 5 minutes, until slightly thickened.
- 6
Ladle into bowls, drizzle with extra cream, and sprinkle with chopped parsley. Serve with bread.
- 7
Season with black pepper or a squeeze of lemon if desired.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups
- Ladle
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