Dinner

Vegetable Freekeh Soup Recipe

Name: Vegetable Freekeh Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup Freekeh, rinsed; 1 medium Onion, roughly chopped; 1 medium Carrot, roughly chopped; 1 large Celery rib, roughly chopped; 1 cup Mushrooms, roughly chopped; 1 can Young Jackfruit (optional), drained, rinsed, and shredded; 2 Bay leaves; 5 Cloves; 1 Cinnamon stick; 5 Cardamom pods; ¼ teaspoon Cayenne pepper; ½ teaspoon Lebanese 7 spice (substitute allspice); ½ teaspoon Caraway; 1 tablespoon Salt; 8 cups Water for soup; 3 cups Water for soaking freekeh

Bynova cole December 7, 2025December 7, 2025

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Introduction

Vegetable Freekeh Soup is a hearty and aromatic dish, perfect for cozy days when you want something nourishing and flavorful. Packed with wholesome ingredients and warming spices, this soup offers a delightful texture and a rich, satisfying taste.

The image shows a white bowl filled with a thick yellowish-brown soup with visible grains and shredded pieces that look like chicken. On one side of the bowl, there is a topping layer made of chopped red onions and fresh green cilantro leaves, with some small black seeds sprinkled on top. The bowl is placed on a white marbled surface, with a metal spoon nearby and a glass of light pink liquid partially visible at the bottom. A cinnamon stick is lying next to the bowl. Another white bowl with the same soup is partially visible at the top left corner. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Freekeh, rinsed
8 cups Water for soup
1 medium Onion, roughly chopped
1 medium Carrot, roughly chopped
1 large Celery rib, roughly chopped
1 cup Mushrooms, roughly chopped
2 Bay leaves
5 Cloves
1 Cinnamon stick
5 Cardamom pods
¼ teaspoon Cayenne pepper
½ teaspoon Lebanese 7 spice (substitute allspice)
½ teaspoon Caraway
1 tablespoon Salt
3 cups Water for soaking the freekeh
1 can Young Jackfruit (optional), drained, rinsed, and shredded

Instructions

Step 1: Rinse and soak the freekeh grains in 3 cups of water while preparing the broth.
Step 2: In a large pot, combine onion, carrot, celery, mushrooms, bay leaves, cinnamon stick, cardamom pods, cloves, cayenne pepper, caraway, Lebanese 7 spice, salt, and 4 cups of water. Bring to a boil over medium-high heat, then reduce to low-medium and simmer with the lid on for 15 minutes.
Step 3: Turn off the heat. Remove the bay leaves, cardamom pods, cloves, and cinnamon stick. Use an immersion blender to blend the vegetables into a thick, smooth liquid.
Step 4: Drain the soaked freekeh and add it to the blended vegetable broth. Stir in the shredded jackfruit if using. Add the remaining 4 cups of water and adjust salt to taste.
Step 5: Cover and bring the soup to a gentle boil over medium-high heat. Reduce heat to low-medium and simmer for 15 minutes or until the freekeh is tender. Serve warm.

Tips & Variations

For added protein, include cooked chickpeas or lentils along with the jackfruit.
You can substitute Lebanese 7 spice with a mix of allspice, cinnamon, nutmeg, and cloves if unavailable.
Adjust the cayenne pepper to control the heat level to your preference.
For a creamier texture, add a splash of coconut milk or plain yogurt just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a little water or broth to loosen it.