Ingredients
2
2 servings
- •1 ½ tablespoons olive oil
- •½ cup coarsely chopped onion
- •1 clove garlic, smashed and chopped
- •½ cup freekeh [frikeh, fireek, farik]
- •1 medium carrot, peeled and roughly chopped
- •3 tablespoons celery leaves, chopped
- •½ teaspoon dried parsley
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •1 large bay leaf
- •3 cups Chicken Stock-Dry-Prepared EFC
Instructions
- Heat oil in a saucepan over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in freekeh and toast for 3 minutes. Add carrot, celery leaves, parsley, salt, pepper, and bay leaf.
- Bring to a boil. Reduce heat and simmer until freekeh is tender, 15 to 20 minutes. Taste and adjust seasoning.
- Allow soup to rest for 5 minutes. Remove bay leaf and serve.
Nutritional Facts
Per 2 servings
- Calories: 311
- Carbohydrate: 44g
- Fat: 13g
- Fiber: 9g
- Protein: 9g
- Sugar: 4g
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