Freekeh and Vegetable Soup

Freekeh and Vegetable Soup

Bev Dunne

With winter nipping at our heels this week we’re including a wholesome soup recipe to get us in the mood for some tasty winter fare.  Many may not have come across freekeh before.  Freekeh is a wheat variety which is harvested earlier than normal.  It’s rubbed to remove the shells which then leaves the green grain. By then roasting the grain it gives the freekeh an unusual smokey taste giving it a quite unique flavour.


1 cup Lotus Cracked Freekeh; 3 tbsp Absolute Organic Olive Oil; 1 large diced onion; 2 sticks diced celery; 1 bunch broccolini cut in half; 2 diced medium carrots; 1 tsp Natural Road Fine Himalayan Salt; ½ tsp ground black pepper; 3 minced cloves garlic; 8 cups water; 3  Naturata Vegetable Stock Cubes; 1tbsp 2 diced medium zucchini; 1 tbsp Natural Road Savour Yeast Flakes; 1 tsp dried oregano; ½ tsp cayenne pepper; chopped parsley.


Place Freekeh in bowl covered with cold water.  Heat olive oil in large saucepan and add onion, cooking until softened. Add carrots, celery and broccolini, cook until begin to soften. Season with salt and pepper. Add garlic and oregano, cook for 1 minute. Drain freekeh, rinse in cold water and add to saucepan. Add stock, zucchini, savoury yeast flakes, and cayenne pepper. Bring to boil then reduce heat to simmer uncovered 25-30 minutes until soup is thickened.  Sprinkle with chopped parsley.