Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 05/10/23. See offer terms.
Join now
Get your first 3 months FREE*
Join now
Photo of Middle Eastern freekeh soup by WW

Middle Eastern freekeh soup

7
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
With sweet currants and cinnamon this Middle Eastern soup is the perfect winter warmer.

Ingredients

Pine nuts

⅓ cup(s), (50g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Carrot(s)

1 medium, finely chopped

Dried bay leaf

1 whole

Dry freekeh

100 g, rinsed, drained

Ground cinnamon

1 tsp

Currants

2 tbs

Vegetable stock cube

4 individual, to make 4 cups (1L) liquid stock

Baby spinach

120 g

Lemon juice

1 tbs

Instructions

  1. Toss pine nuts in a large saucepan over medium heat until golden. Transfer to a bowl.
  2. Heat oil in same cleaned pan over medium-high heat. Cook onion, celery, carrot and bay leaf, stirring, for 10 minutes or until softened.
  3. Add freekeh, cinnamon, currants and stock and bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until freekeh is tender. Remove from heat.
  4. Add spinach and juice. Set aside, covered, for 30 seconds or until spinach has just wilted. Serve sprinkled with pine nuts.

Notes

TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick.

You might like

You might like