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 a wonderful soup, perfect for all the four season.
INFORMATION
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
1tbspOlive Oil
1Leek (trimmed and sliced - white part only)
1Carrot (sliced into circles)
1Bay leaf
1cupFreekeh (uncooked cracked)
1.50lVegetable or Chicken stock
100gKale (finely chopped)
1tbspfresh Turmeric (grated, to serve)
Salt and Pepper
INSTRUCTIONS
1
Heat oil in a heavy bottomed saucepan or Dutch oven on medium.
2
Add the carrots, leeks, minced garlic and bay leaf. Sauté for a couple of minutes until leek wilts and starts to turn golden.
3
Add the freekeh and toast for a minute, stirring constantly.
4
Add the vegetable stock. Season with salt and pepper. Cover the pan and simmer for 20 minutes until freekeh is tender.
5
Reduce heat to low. Add chopped kale and simmer gently for 5 minutes.
6
Remove from heat and serve hot topped with grated turmeric.
Ingredients
1tbspOlive Oil
1Leek (trimmed and sliced - white part only)
1Carrot (sliced into circles)
1Bay leaf
1cupFreekeh (uncooked cracked)
1.50lVegetable or Chicken stock
100gKale (finely chopped)
1tbspfresh Turmeric (grated, to serve)
Salt and Pepper
Directions
1
Heat oil in a heavy bottomed saucepan or Dutch oven on medium.
2
Add the carrots, leeks, minced garlic and bay leaf. Sauté for a couple of minutes until leek wilts and starts to turn golden.
3
Add the freekeh and toast for a minute, stirring constantly.
4
Add the vegetable stock. Season with salt and pepper. Cover the pan and simmer for 20 minutes until freekeh is tender.
5
Reduce heat to low. Add chopped kale and simmer gently for 5 minutes.
6
Remove from heat and serve hot topped with grated turmeric.
Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.
She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.
A signature Palestinian dish made with sumac, fried onions and shredded chicken, traditionally made open faced on top of Tabun bread. These rolls are a simpler version and very delicious
Ghraybeh are Middle Eastern shortbread cookies that melt in your mouth and are often made for special occasions. The Two Little Chefs invite their friends Ella and Maysa over, to prepare Ghraybeh cookies for Christmas.
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AuthorTanyaCategorySoupsDifficultyBeginner
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