Shorba Freekeh (Roasted Wheat Soup)
Lunch · Middle Eastern · Ready in 40 min · Serves 2
A warming, nourishing soup made with roasted green wheat grains (freekeh), tender vegetables, and aromatic spices. Perfect for breaking fast with its light yet sustaining broth and gentle rehydration.
Per serving
- Calories
- 250
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 8 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D0%
- B120%
- Zinc23%
- Magnesium29%
- Omega-310%
- Vitamin C3%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Freekeh (roasted wheat)
- 750 ml Vegetable broth (or chicken)
- 100 g Onion
- 100 g Carrot
- 50 g Celery
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 3 g Sea salt and black pepper
Method
- 1
Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 150g freekeh and toast for 3 minutes, stirring frequently, until it becomes fragrant and slightly darker.
- 2
While the freekeh toasts, dice 1 onion, 1 carrot, and 50g celery into small, uniform pieces.
- 3
Add the diced vegetables to the toasted freekeh. Stir in 1 tsp ground cumin and cook for 2 minutes until fragrant. Pour in 750ml broth and bring to a boil.
- 4
Reduce heat to low, cover partially, and simmer for 25 minutes until the freekeh is tender and the broth has a rich, mellow flavour. Season with salt and black pepper to taste.
- 5
Ladle into bowls and drizzle with remaining olive oil. Serve while hot to aid rehydration and soothe the stomach after fasting.
