The Ultimate Freekeh Soup Recipe: A Hearty Taste of the Middle East
Published on May 22nd, 2025
Intermediate
When you're craving a warm, nourishing meal that’s both healthy and packed with flavour, nothing quite hits the spot like a traditional freekeh soup recipe. Rooted in Middle Eastern culinary tradition, this comforting dish offers a delicious balance of nutty freekeh grains, aromatic spices, and either chicken or vegetables—making it a versatile choice for everyone at the table.
In this blog, we’ll show you how to cook freekeh soup from scratch using high-quality ingredients like Zaytoun freekeh and olive oil, bringing a touch of authenticity to your kitchen. Whether you're in the mood for a rich chicken freekeh soup or a light vegetarian freekeh soup, this easy recipe will guide you to success.
What is Freekeh?
Freekeh is an ancient grain made from green durum wheat that’s harvested early, then roasted and cracked. It has a chewy texture and nutty flavour, and it's packed with protein and fibre. Often used in healthy freekeh soup recipes, it’s perfect for adding depth and substance to a variety of soups and stews.
Ingredients (serves 4)
- 200g freekeh, rinsed and drained
- 2 litres of chicken or vegetable stock
- 1 onion, finely chopped
- 1 onion, thinly sliced (for topping)
- 1 tbsp extra virgin olive oil
- 1 tsp ground cardamom (freshly ground from pods, if possible)
- 1/2 tbsp chopped fresh herbs (coriander, parsley, or chives)
- 1 tbsp toasted flaked almonds
- Juice of half a lemon
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Begin by heating the olive oil in a large pot over low heat. Add the finely chopped onion and sauté gently until soft and translucent.
- Stir in the rinsed freekeh and the ground cardamom. Cook for a few minutes to allow the flavours to infuse, stirring constantly.
- Pour in the stock and raise the heat until it begins to boil. Reduce to a simmer and cook for 30–40 minutes, stirring occasionally. Add more stock or water if the soup thickens too much.
- While the soup simmers, fry the sliced onion on high heat in a separate pan until deeply caramelised. Set aside.
- Once the freekeh is tender, use a hand blender to lightly blend the soup—just enough to thicken the base while keeping the grainy texture.
- Ladle the soup into bowls, add a generous squeeze of lemon, and top with fresh herbs, toasted almonds, and caramelised onions.This freekeh soup with chicken or vegetables is best enjoyed with warm bread on a cold evening or served as a starter for a larger Middle Eastern meal.
Why You’ll Love This Freekeh Soup Recipe
• Nutritious & Filling: Freekeh is high in fibre and protein, making it a healthy option for lunch or dinner.
• Versatile: Swap chicken stock for veggie stock for a delicious vegetarian freekeh soup.
• Authentic Flavours: The cardamom, lemon, and olive oil infuse the soup with unmistakable Middle Eastern warmth.
• Easy to Make: Minimal prep and simple steps make this an easy freekeh soup UK home cooks can master.
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