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–+ servings

Freekeh Mushroom and Chickpea Vegetable Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 cup freekeh, rinsed
  • 6 cups vegetable broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 cups chopped kale
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the mushrooms and cook for another 4 minutes until they release their liquid and start to brown.
  • Add the garlic and thyme and cook for 1 minute until fragrant.
  • Pour in the freekeh and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  • Add the chickpeas and kale. Continue simmering for 10 more minutes until the freekeh is tender and the kale wilts.
  • Season with salt and black pepper. Stir in the fresh parsley just before serving.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. Kale can be swapped for spinach if you prefer a milder green that cooks faster. Leftovers keep well in the fridge for three days and taste even better the next day as the flavors settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Measuring cups