Freekeh holds a special place in my heart, a grain that’s deeply woven into Palestinian heritage. Harvested young and roasted over open flames, it carries a smoky, earthy flavour that instantly brings me back to family gatherings in my grandmother’s kitchen.
I remember watching her prepare it, sharing stories of resilience and how, for generations, our people transformed simple ingredients into something meaningful.
Freekeh is more than food; it’s a symbol of strength, history, and connection to the land. I’m honoured to share this freekeh soup recipe with you, bringing a piece of Palestine to your table.
Freekeh Vegetable Soup
Rated 5.0 stars by 1 users
Category
Middle Eastern
Cuisine
Middle Eastern
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Calories
470
Warm up with this hearty Freekeh Soup, a brilliant bowl of goodness that’s as nourishing as it is tasty. Freekeh, a green wheat packed with fibre, has a nutty flavour and a chewy bite, which makes it a comforting twist on your typical veggie pot. Once you add in carrots, zucchini, chickpeas, and butternut squash to this lightly spiced broth, this soup has all the best of Middle Eastern flavours in every spoonful. It’s filling but also light, so it's perfect for chilly evenings or a cosy lunch. Plus, it’s a one-pot wonder, meaning less washing up. So, what’s not to love? Also top it with fresh parsley and a squeeze of lemon for a zesty kick.
AuthorChef Abu-Aisheh
Ingredients
- 1 cup freekeh, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
-
1 courgette, diced
- 1 cup butternut squash, diced
- 1 can (400g) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
-
Salt, to taste
-
Pepper, to taste
- 1 bay leaf
- 2 tbsp olive oil
-
Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- Prepare the Freekeh: In a medium pot, bring 2 cups of water to a boil. Add the freekeh and cook for 10 minutes until partially cooked, then drain and set aside.
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5-7 minutes until softened.
- Season: Stir in the cumin, coriander, turmeric, and bay leaf, cooking for another minute until fragrant.
- Add Remaining Ingredients: Pour in the vegetable broth, zucchini, butternut squash, chickpeas, and the partially cooked freekeh. Bring to a boil, then reduce to a simmer.
- Cook: Cover and simmer for 20-25 minutes, or until the freekeh and vegetables are tender. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve with lemon wedges for a bright, zesty finish.
Recipe Note
This warm and filling Freekeh Soup is perfect for chilly evenings or as a nutritious meal to share with family and friends
