Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.
Soup is a year-round dish for me, but I’m also one of those people who carries a sweater even in the triple-digit heatwave of summer. You never know when someone might be a bit too aggressive with the air conditioning!
When it comes to soup, I like it hearty and loaded with vegetables and this Freekeh Vegetable Soup from the cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman checks all the important boxes for me.
“It’s not all palm trees and hot beaches; Tel Aviv has a winter, too, bringing hard rain and…