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Freekeh Soup

Freekeh Soup

with Kale and Sweet Potatoes

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It’s time to get freekeh! The wholesome grain is the perfect complement to the hearty kale and sweet potatoes in this soup. Its slightly smoky flavor gets amped up even further with the addition of curry powder and our Tunisian spice blend. You’ll start to swoon for all the fragrant aromatics emanating from the pot before even taking your first sip.

Tags:SpicyVeganVeggie
Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Cracked Freekeh

(ContainsWheat)

8 ounce

Kale

1 unit

Yellow Onion

6 ounce

Sweet Potato

1 teaspoon

Curry Powder

1 teaspoon

Tunisian Spice Blend

1 box

Chickpeas

2 unit

Veggie Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories733 kcal
Fat15 g
Saturated Fat1 g
Carbohydrate116 g
Sugar9 g
Dietary Fiber31 g
Protein32 g
Cholesterol0 mg
Sodium614 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and finely chop onion. Peel and dice sweet potatoes into ½-inch cubes.

2

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sweet potatoes and onion and season with salt and pepper. Cook until onion is softened, about 3 minutes, tossing occasionally.

3

Add another drizzle of olive oil to pot, along with curry powder and Tunisian spice blend. Toss until fragrant, about 1 minute.

4

Stir freekeh, stock concentrates, and 5 cups water into pot. Bring to a boil, then reduce to a simmer. Cover and cook until freekeh is tender, about 20 minutes.

5

While freekeh cooks, drain and rinse chickpeas. Got time while waiting for the soup to finish? Here's a fun fact: freekeh gets its name from the Arabic word for “to rub,” which refers to the process its grains go through to become uniform in size.

6

Stir kale and chickpeas into soup. Continue simmering until kale is wilted and chickpeas are warmed through, about 5 minutes. Season to taste with salt and pepper.