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Freekeh and winter greens soup

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

Prep: 10 minutes

Cook: 50 minutes

Serves:

Serves 4 - 6

Photo: Hannah India
    Method
    • 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. 

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