A deeply comforting bowl of freekeh soup infused with cardamom and topped with cararmelised onions. Simple to make, freekeh soup has been a Palestinian staple for centuries.
- 200g Zaytoun freekeh, rinsed and drained
- 2 litres of chicken stock or vegetable stock
- 1 onion, finely chopped
- I onion, sliced
- 1 tbsp Zaytoun extra virgin olive oil
- 1 teaspoon ground cardamom (use 10 pods and grind them with a pestle and mortar to release the seeds)
- 1/2 tbsp fresh coriander/parsley/chives, finely chopped
- 1 tbsp flaked almonds, toasted
- a generous squeeze of fresh lemon
- salt and pepper to taste
- Heat olive oil in a pot and saute the finely chopped onion on low heat till translucent
- Add the freekeh and cardamom and stir for a few minutes to release their flavours
- Add the water or stock and turn up the heat. When it begins to boil, turn the heat to low and simmer for 30- 40 minutes, stirring it occasionally. If it thickens, you can add more liquid.
- While the soup simmers, fry the sliced onions on a high heat until they are a rich caramel colour, then set aside
- Once the grains are cooked to taste, use a hand blender to get a thicker soup, but only briefly so you leave most of it unblended, and the soup retains it’s grainy texture, you don’t want it smooth
- To serve, squeeze a few drops of lemon juice, add some finely chopped herbs, a sprinkle of toasted almonds and the caramelised onions.