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.
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