Freekeh Soup
with Kale and Sweet Potatoes
It’s time to get freekeh! The wholesome grain is the perfect complement to the hearty kale and sweet potatoes in this soup. Its slightly smoky flavor gets amped up even further with the addition of curry powder and our Tunisian spice blend. You’ll start to swoon for all the fragrant aromatics emanating from the pot before even taking your first sip.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Cracked Freekeh
(Contains Wheat)
8 ounce
Kale
1 unit
Yellow Onion
6 ounce
Sweet Potatoes
1 teaspoon
Curry Powder
1 teaspoon
Tunisian Spice Blend
1 box
Chickpeas
2 unit
Veggie Stock Concentrate
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and finely chop onion. Peel and dice sweet potatoes into ½-inch cubes.
Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sweet potatoes and onion and season with salt and pepper. Cook until onion is softened, about 3 minutes, tossing occasionally.
Add another drizzle of olive oil to pot, along with curry powder and Tunisian spice blend. Toss until fragrant, about 1 minute.
Stir freekeh, stock concentrates, and 5 cups water into pot. Bring to a boil, then reduce to a simmer. Cover and cook until freekeh is tender, about 20 minutes.
While freekeh cooks, drain and rinse chickpeas. Got time while waiting for the soup to finish? Here's a fun fact: freekeh gets its name from the Arabic word for “to rub,” which refers to the process its grains go through to become uniform in size.
Stir kale and chickpeas into soup. Continue simmering until kale is wilted and chickpeas are warmed through, about 5 minutes. Season to taste with salt and pepper.
