- 1 cup cracked freekeh
- 1 large onion
- 1 medium kohlrabi (substitute celery if not available)
- 2 medium carrots
- 3 garlic cloves
- 2 medium zucchini
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 8 cups vegetable or chicken broth, plus more if needed
- 1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
- 2 teaspoons chopped fresh za’atar or oregano
- ¼ teaspoon cayenne pepper, or more to taste
- Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish
- Place the freekeh in a medium bowl, cover with cold water, and set aside.
- Dice the onion. Peel the rind and tough outer membranes off of the kohlrabi and dice it. Peel and dice the carrot. Mince the garlic. Dice the zucchini.
- 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. 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.
- Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes.
- Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Israeli
Keywords: Freekah recipe, Freekah vegetable soup, Vegetable soup recipe