Freekeh and winter greens soup

RECIPE

Make the most of seasonal vegetables with this healthy soup. Leave out the yoghurt for a hearty vegan lunch.

January 18, 2018 09:16

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Heat the oil in a pot over a medium-high heat. Add celery, garlic, onions, chard stalks, parsley and salt. Cook on a low heat for 15–20 minutes until soft and golden.
Add the freekeh, chard leaves and chicory to the pot, cover with water and bring to a simmer. Cook for about 40 mins until the greens and freekeh are soft.
With a stick blender, pulse blend for a few seconds just to thicken it up a little, add the spinach and cook for another 5 mins.
Before serving add a squeeze of lemon, sumac, salt and pepper to taste. Serve in a bowl with a dollop of yogurt on top.

Serves 4 - 6

1 red onion, chopped

4 celery sticks, chopped

2 cloves of garlic, chopped

Small bunch of parsley, chopped with the stalks

500g chard (stalks separated from leaves, chopped)

500g chicory, roughly chopped

250g spinach

6 tbsp extra virgin olive oil

85g freekeh (washed and soaked in lukewarm water for 30 minutes)

Squeeze of lemon

½ tsp sumac

Salt and pepper

Yogurt

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