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Photo of Middle Eastern freekeh soup by WW

Middle Eastern freekeh soup

5 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
With sweet currants and cinnamon this Middle Eastern soup is the perfect winter warmer.


Pine nuts

cup(s), (50g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


1 medium, finely chopped

Dried bay leaf

1 whole

Dry freekeh

100 g, rinsed, drained

Ground cinnamon

1 tsp


2 tbs

Vegetable stock cube

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

Baby spinach leaves

120 g

Lemon juice

1 tbs


  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.


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.