Zucchini and freekeh soup
Cozy Up with Zucchini and Freekeh Soup: A Mediterranean Delight
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Zucchini and Freekeh Soup – a vibrant and flavorful dish inspired by Mediterranean cuisine. This soup is packed with wholesome ingredients, offering a delicious and healthy meal for lunch or dinner.
Freekeh, an ancient grain with a nutty flavor and chewy texture, takes center stage in this recipe. Combined with tender zucchini, hearty borlotti beans, and the savory touch of pancetta, this soup is a delightful explosion of flavors and textures. The addition of fresh rosemary and a swirl of pesto elevates the dish to another level.
What makes this Zucchini and Freekeh Soup special?
- Nutrient-Rich: Freekeh is a fantastic source of fiber, protein, and essential nutrients. Zucchini and beans add even more vitamins and minerals.
- Flavorful & Aromatic: The combination of rosemary, garlic, and pesto creates a truly irresistible aroma and taste.
- Easy to Make: This soup is surprisingly simple to prepare, making it perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even meal prep for the week.
Tips for the Perfect Soup:
- Freekeh Preparation: While freekeh doesn’t require soaking, rinsing it under cold water before cooking helps remove any dust or debris.
- Pancetta Substitute: If you don’t have pancetta, you can use bacon or prosciutto for a similar smoky flavor.
- Vegetarian Option: Omit the pancetta for a delicious vegetarian soup.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
Frequently Asked Questions:
Q: What is freekeh?
A: Freekeh is a roasted green wheat that originated in the Middle East. It has a nutty, smoky flavor and a chewy texture. It’s a great source of fiber, protein, and nutrients.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What kind of pesto should I use?
A: Traditional basil pesto works best, but you can experiment with other flavors like sun-dried tomato pesto or kale pesto.
We hope you enjoy this comforting and flavorful Zucchini and Freekeh Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Zucchini and Freekeh Soup
Ingredients
- 2 tbsp olive oil
- 1 small red onion finely diced
- 100 g pancetta diced
- 1 clove garlic crushed
- 1/2 cup freekeh
- 1.5 litres chicken stock
- 1 sprig rosemary
- 400 g borlotti beans canned
- 2 large zucchinis diced
- 100 g green beans halved and trimmed
- 4 tbsp pesto
- to taste salt and pepper
- to drizzle extra virgin olive oil
Instructions
- Heat olive oil in a large pot.
- Add diced red onion and cook until softened.
- Add diced pancetta and cook until crispy.
- Add crushed garlic and cook for another minute.
- Add freekeh and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until freekeh is tender.
- Add borlotti beans, zucchini, and green beans. Cook for another 10 minutes, or until vegetables are tender.
- Stir in pesto. Season with salt and pepper to taste.
- Serve hot, drizzled with extra virgin olive oil.
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