6 Serves
99 Mins
Prepare the vegetables by peeling and dicing the carrots, onions, and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
85 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
560 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the diced onions and garlic to the pot and sauté until translucent and fragrant.
Stir in the carrots and the freekeh, toasting the grain lightly for a few minutes to enhance its nutty flavor.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low and simmer until the freekeh is tender.
Season the soup with salt and pepper to taste, stirring well before serving hot.
32
g55
g44
g
Italian