Name: Freekeh Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 cup freekeh (cracked or whole) -; 3 tablespoons extra-virgin olive oil, plus more for drizzling -; 1 large onion, diced -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Freekeh Vegetable Soup

1. 1 cup freekeh (cracked or whole) -

2. 3 tablespoons extra-virgin olive oil, plus more for drizzling -

3. 1 large onion, diced -

4. 1 medium kohlrabi, rind and tough outer membranes peeled, diced -

5. 2 medium carrots, diced -

6. 1 teaspoon kosher salt, plus more for seasoning -

7. 1/2 teaspoon freshly ground black pepper, plus more for seasoning -

8. 3 garlic cloves, minced -

9. 8 cups vegetable or chicken broth, plus more if needed -

10. 2 medium zucchini, diced -

11. 1 Parmesan rind or 1 tablespoon nutritional yeast (optional) -

12. 2 teaspoons chopped fresh za’atar or oregano -

13. 1/4 teaspoon cayenne pepper, or more to taste -

14. Chopped fresh herbs (parsley, chives, scallions, or more za'atar), for garnish -

How to cook deliciously - Freekeh Vegetable Soup

1. Stage

Prep the freekeh: Place the freekeh in a medium bowl, cover with cold water, and set aside.

2. Stage

Sauté the vegetables: Heat the olive oil in a large (4- or 5-quart) saucepan over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season generously with salt and black pepper. Add the garlic and cook 1 more minute.

3. Stage

Assemble the soup: Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, Parmesan rind if using, za’atar, salt, and the cayenne.

4. Stage

Cook the soup: Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes (or a few minutes longer if you’re using whole freekeh instead of cracked freekeh).

5. Stage

Serve: Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.