Ingredients

• 1 cup freekeh (cracked green wheat)
• 1 medium onion, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 large tomato, diced
• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin (optional)
• Fresh parsley for garnish

Instructions

1. Rinse the freekeh under cold water and drain.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
3. Add the minced garlic, diced carrots, and zucchini. Cook for about 5 minutes until vegetables are tender.
4. Stir in the diced tomato and cook for another 3 minutes.
5. Add the rinsed freekeh and broth to the pot. Bring the mixture to a boil.
6. Reduce the heat, cover, and let simmer for 25-30 minutes, or until the freekeh is cooked through and tender.
7. Season with salt, pepper, and cumin if using. Stir well.
8. Serve hot, garnished with fresh parsley.

Frequently Asked Questions

1. Can I use other grains instead of freekeh?

Yes, you can substitute freekeh with bulgur or quinoa if desired.

2. Is this soup suitable for vegetarians?

Absolutely! Just use vegetable broth instead of chicken broth.

3. How can I make this soup spicier?

You can add chili pepper or cayenne pepper to the soup to enhance its spiciness.

4. How long can I store leftovers?

The soup can be stored in the refrigerator for up to 3 days. Reheat before serving.

5. Can I freeze the soup?

Yes, this soup freezes well. Just allow it to cool completely before transferring it to an airtight container.

6. What can I serve with Freekeh soup?

It pairs well with bread or a fresh salad for a complete meal.

7. Is Freekeh gluten-free?

No, freekeh is not gluten-free as it is made from wheat. Consider gluten-free grains as alternatives.

8. How many servings does this recipe make?

This recipe serves approximately 4-6 people.