Tomato and Freekeh Soup with Chorizo and Kale

As I continue my discovery and education regarding ancient grains, I stumbled on freekeh, actually cracked freekeh. It seems that freekeh ,serving for serving, actually has more protein and twice as much fiber as quinoa. Please note that if you need to eat gluten free, freekeh would not be the ancient grain for you. Cooked cracked freekeh tastes much like rice. Tomato and Rice soup was my initial inspiration for the recipe. This soup is hearty and can be served as a meal. The taste of chorizo is enhanced by the smoky paprika.  Using chicken chorizo lowers the fat in the recipe. The combination of smoky, sweet and nutty is delicious! Enjoy!

From by the bay wishing you smoky food memories!

Maryann

free-keh

noun

  1. is a type of ancient wheat grain. The wheat is harvested young and green. This wheat is roasted over an open fire, the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct flavor that’s earthy, nutty, and slightly smoky.

Freekeh has several health benefits. Freekeh is low in fat and high in protein and fiber. Freekeh is high in iron, calcium, and zinc, and acts like a prebiotic, promoting the growth of good bacteria in your digestive system.

Tomato and Freekeh Soup with Chorizo and Kale

Serves 8

Ingredients

  • 4 chicken Chorizo sausages, approx. 12 ounces, sliced into 1/4 inch thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
  • 2 medium cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 13 ounces canned tomatoes puree
  • 14 ounces cherry tomatoes
  • 10 cups low-sodium chicken broth
  • 1 cup cracked freekeh
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 4 cups lacinato/tuscan kale, stemmed and chopped
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground pepper

Directions

In a stock pot heat 1 tablespoon of oil and saute the sliced chorizo over medium-low heat, stirring occasionally, until the pieces start to brown, about 5 minutes. Set aside in a bowl. Add remaining tablespoon of oil to the pot. Add leeks and cook, stirring frequently, until just soft approximately 4 minutes. Add garlic, cumin and freekeh. Cook for 1 minute. Add tomatoes and cook, stirring frequently, for 2 minutes. Add broth and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes, until freekeh is cooked.  Add kale, salt, pepper and the reserved chorizo; cook, stirring, until the kale is wilted about 5 minutes. Adjust salt and pepper for seasoning. Serve warm.

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