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Freekeh Pea Soup with Pesto

Pea Soup with Freekeh and Pesto

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Soup

Description

An easy spring soup that uses hearty freekeh paired with spring peas and herbs.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 medium shallots (minced)
  • 3/4 cup Bob’s Red Mill Freekeh
  • 3 to 4 cups low-sodium vegetable broth
  • 1 1/2 cups shelled peas
  • 1/3 cup pesto ((homemade or pre-made))
  • Salt/Pepper to taste

Instructions

  1. Heat a large pot over medium-low heat. Add olive oil followed by minced shallots. Cook until shallots are soft and translucent, 4 to 5 minutes.
  2. Stir in the freekeh, followed by the 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes.
  3. After 15 minutes, uncover and add the peas. Continue to cook for another 5 minutes or so until the freekeh is tender. Remove from heat, stir in the pesto, and add salt/pepper to your liking.

Notes

Tips & Tricks: Make your own pesto.

Stock up: get the pantry ingredients you will need: freekeh, peas, vegetable broth

Nutrition: see the information.


Nutrition

  • Calories: 377
  • Sugar: 6.2
  • Sodium: 172.9
  • Fat: 22.9
  • Carbohydrates: 35.4
  • Fiber: 7.5
  • Protein: 11.3
  • Cholesterol: 6.4