Vegan Freekeh Soup Without Oil

5 from 3 votes

A thick and comforting vegan freekeh soup without oil. Made with hidden vegetables that have been simmered in a spiced broth.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: servings

Calories: 165kcal

Rinse and soak the freekeh (whilst the broth simmers).
1 cup Freekeh, 3 cups Water
In a large pot, add the onions, carrot, celery, mushrooms, bay leaves, cinnamon stick, cardamom pods, cloves, cayenne pepper, caraway, Lebanese 7 spice, salt and four cups of water. Bring to a boil on high heat, then turn the heat down to low-medium and simmer for 15 minutes with the lid on.
8 cups Water, 1 medium Onion, 1 medium Carrot, 1 large Celery rib, 2 Bay leaves, 5 Cloves, 1 Cinnamon stick, 5 Cardamon pods, ¼ teaspoon Cayenne pepper, ½ teaspoon Lebanese 7 spice, ½ teaspoon Caraway, 1 tablespoon Salt, 1 cup Mushrooms
Turn off the heat, and take out the bay leaves, cardamon pods, cloves and cinnamon stick. Use an immersion blender to blend the vegetables into a thick liquid. Drain the freekeh and add it to the vegetable liquid. Stir it through, add the remaining four cups of water, and adjust the salt as required by doing a taste test.
Cover the ingredients and bring to gentle a boil on high heat, then reduce to a low-medium and simmer for 15 minutes or until the freekeh is tender. Serve warm.

Yield - 4 large servings or 8 small servings.

Freekeh should be soft enough to chew but still have a little bit of chewiness to it.

Feel free to use your preferred mushrooms, I love alternating between king oyster and shitake.

Optional - stir through some shredded jackfruit at the end, see pics.