The recipe is light, delicious and super nutritious. I love the nutty and smokiness of the freekeh combined with the earthiness of the kale. To make it heartier, I added carrots to the recipe, but it’s just as good without. The fresh grated turmeric adds vitality, feeding your inside with powerful nutrients. It’s an wonderful soup, perfect for all the four season.
Heat oil in a heavy bottomed saucepan or Dutch oven on medium.
Add the carrots, leeks, minced garlic and bay leaf. Sauté for a couple of minutes until leek wilts and starts to turn golden.
Add the freekeh and toast for a minute, stirring constantly.
Add the vegetable stock. Season with salt and pepper. Cover the pan and simmer for 20 minutes until freekeh is tender.
Reduce heat to low. Add chopped kale and simmer gently for 5 minutes.
Remove from heat and serve hot topped with grated turmeric.