Freekeh Soup
with Kale and Sweet Potatoes
Freekeh Soup
Hearty freekeh soup with tender kale and sweet potatoes, offering a wholesome, nutty bowl that’s cozy, nourishing, and perfect for a simple weeknight meal.
Ingredients
For 2 servings
- 1 box Chickpeas
- ¾ cup Cracked Freekeh
- 1 teaspoon Curry Powder
- 8 ounce Kale
- 6 ounce Sweet Potatoes
- 1 teaspoon Tunisian Spice Blend
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
Swaps and substitutions
For gluten-free diners, replace the cracked freekeh with rice, quinoa, or millet; it keeps the bowl hearty while avoiding wheat. If you want a different legume or need a chickpea-free option, use lentils or white beans, and swap the stock concentrate for a low-sodium vegan broth if needed.
What to serve with it
Serve with warm flatbread, naan, or a crusty loaf to make it more filling, and offer a crisp cucumber-tomato salad or lemony greens on the side for freshness. A dollop of dairy-free yogurt or a sprinkle of fresh herbs can help balance the spice and add a cool finish.
You might also like
Spinach & Ricotta Ravioli
45 min907 cal
Charred Zucchini & Bean Quesadillas
30 min718 cal
One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta
30 min777 cal
Skillet Seitan Enchiladas
45 min792 cal
Zucchini & Smoky Bean Quesadillas
35 min844 cal
Mighty Meatless Bolognese
30 min720 cal
Southwestern Superfood Jumble
35 min700 cal
Mighty Meatless Bolognese
30 min720 cal