Vegetable Soup With Freekeh

I made a variation of the Italian minestrone, where the Freekeh replaces the white beans; Since I wanted to omit the acidity of the tomato paste, I replaced it with smoked paprika.

For those unfamiliar with Freekeh, it is green wheat that has not yet ripened, roasted, or smoked. The Freekeh is excellent in salads, soup, Hamin, and other stews. I believe that after you taste it once – you will prefer it over ordinary wheat; The grains have a wonderful nutty flavor, so in addition to being a great thickener, it enriches the taste of the dishes.

Traditional recipes add pasta to the minestrone towards the end of cooking. It’s OK if you finish the soup that day; Otherwise – the pasta swells and becomes somewhat soggy.

The solution: cook the pasta separately and add it before serving.

At first, it seemed to me that the amount was too much (8 servings), but the soup was gone within a day or so 🙂

Enjoy, and let me know how it turned out 🍲😋❣️

RECIPE

Vegetable Soup With Freekeh

The traditional Minestrone gets a touch of fusion when Freekeh replaces white beans. Since I wanted to omit the acidity of the tomato paste, I replaced it with smoked paprika; The result is a hearty and delicious soup. Serve with tiny pasta and croutons. Perfect for cold days but not only 🍲😋❣️ 

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Servings 8

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US Customary – Metric

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 Tablespoon olive oil
• ▢ 1 onion, chopped
• ▢ 1 carrot, cut into small cubes
• ▢ 2 celery sticks, chopped
• ▢ 2 red bell pepper cut into cubes
• ▢ 2 Liter water
• ▢ 2 tsp organic vegetable powder optional
• ▢ ½ small cauliflower, separated into small florets
• ▢ 1 zucchini cut into cubes no need to peel
• ▢ 1 cup Freekeh, soaked in boiling water for about an hour
• ▢ 1 A large potato cut into cubes
• ▢ tiny pasta, cooked
• ▢ 1-2 Tablespoon smoked paprika
• ▢ 2 tsp ground caraway optional
• ▢ salt, pepper by taste

For Serving

• ▢ Tiny pasta cooked according to the manufacturer's instructions, chopped parsley, croutons

Instructions

 

• Heat olive oil in a soup pot.
• Add onion, carrot, and celery; Saute until the onion becomes translucent.
• Add red bell pepper and saute for about five minutes.
• Add water, vegetable powder, cauliflower, and potato.
• Wash and strain the freekeh and add to the pot.
• Add smoked paprika, ground caraway, salt, and pepper, and mix well.
• Bring to a boil and cook with the pot partially covered on low heat for 45 minutes. Add zucchini and cook for another twenty minutes.
• Taste and adjust seasoning if necessary.

For Serving

• Pour the soup into bowls, sprinkle with chopped parsley and serve with tiny pasta and croutons.

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