Is it only me who bursts in to a terrible rendition of an even more terrible 90s Another Level song any time they hear the word "freaky' or any word sounding remotely similar? Just me? righto, moving on.
Freekeh is a Middle Eastern grain but is becoming more popular now in Western countries and organic health food stores. It has been thrown around in the superfood world recently and can be compared to other whole grains like quinoa and spelt etc.
It has a chewy texture and is basically just a young whole grain. I like it because it actually has a flavour which I find other grains often lack. It's really nice in salads and I think now people are even adopting it in to the breakfast world (send me over those thoughts!)
Today I've put the wholesome (why do I hate that word?) grain into a speedy 20 minute soup. This soup looks healthy, but definitely doesn't taste like water and vegetables. Chose a good veggie stock to carry the flavour as well as your fresh veggies and the jobs a good'en.
Freekeh is packed with nutrients: it's high in protein, fibre, iron, zinc and B vitamins and is an excellent source of manganese.
CRACKED FREEKEH SOUP
PREP TIME 5 MINS | COOK TIME 15 MINS | TOTAL 20 MINS
1 litre veggie stock (add more water at end if needed)
1 cup freekeh (picked over and washed)
1/2 carrot (finely chopped)
1 med tomato (finely chopped)
1 thumb ginger (peeled & grated)
2 spring onions (finely sliced)
1/2 tsp cumin
1/2 tsp coriander powder
salt and pepper to taste
** throw in any veggies you like! If adding any leaves like spinach (even frozen!), add in near the end so they don't go brown.
Put everything into a soup pan and bring to the boil.
Simmer for 15 mins or until freekeh is cooked and is nice to eat.
Tase and season if necessary.
Top up with hot stock or water if using after refrigerating as the freekeh will keep soaking up the liquid!