I heard about Freekah years ago and have been wanted to give it a try. Well last night was the night and it didn’t disappoint. Freekeh is cracked wheat, an ancient grain that hails from the Middle East. it comes from the durum wheat plant, harvested when the wheat is green. The grain has a chewy texture and a smoky undertone. It is low in calories, low in fat, high in protein and free of saturated fat, cholesterol and sodium. It is also an excellent source of magnesium. It satisfied my pasta craving that normally I would add to this type of soup. Enjoy.

Ingredients

1 cup cracked freekeh
1 large onion, small dice
1 stalk celery, medium dice
2 medium carrots, medium dice
3 garlic cloves, pressed
2 medium zucchini, medium dice
3 tablespoons extra-virgin olive oil, plus more for drizzling
kosher salt, to taste
freshly ground black pepper, to taste
8 cups vegetable broth
1 tablespoon nutritional yeast
2 teaspoons chopped fresh za’atar or oregano
cayenne pepper, to taste
Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

Directions

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

Heat the olive oil in a large (4-or 5-quart) saucepan over low to medium heat. Add the onion and sprinkle with salt. Allow the onions to sweat until they are translucent and you see the moisture released. Add the celery and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season with black pepper.

Add the garlic and cook 1 more minute. Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, nutritional yeast, za’atar or oregano and the cayenne.

Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes.

Season with more salt and black pepper to taste, To serve Garnish with herbs, and drizzle with olive oil. I added a grillled beyond sausage to mine and chicken sausage for my family.