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  1. Home
  2. lebanese recipe

Kale and freekeh soup with turmeric

Blogger Sneh from Cook Republic shares her antioxidant-rich recipe for freekeh and kale soup. It's so delicious, you'll forget just how good it is for you! - by Chantal Walsh
  • 20 Sep 2016
Kale and freekeh soup with turmeric
Cook: 35 Minutes - easy - Serves 4 - Vegetarian - Vegan - nut-free - dairy-free - egg-free - pregnancy-safe
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Blogger Sneh from Cook Republic shares her antioxidant-rich recipe for freekeh and kale soup. It's so delicious, you'll forget just how good it is for you!

Ingredients

1 tbsp olive oil

1 leek, trimmed and sliced (white part only)

2 garlic cloves, minced

1 bay leaf

1 cup (225g) freekeh

1.5 litres vegetable stock

Salt and pepper, to taste

100 g cavolo nero (Tuscan kale), finely chopped

1 tbsp grated fresh turmeric, to serve

Method

  1. Heat oil in a heavy-based saucepan or flame-proof casserole dish over medium heat. Add leek, garlic and bay leaf. Sauté for a couple of minutes until leek wilts and starts to turn golden.
  2. Add the freekeh and toast for 1 minute, stirring constantly.
  3. Add the vegetable stock. Season with salt and pepper. Cover the pan and simmer for 20 minutes until freekeh is tender.
  4. Reduce heat to low. Add chopped kale and simmer gently for 5 minutes.
  5. Remove from heat and serve hot topped with grated turmeric.
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