1-First, grind the 200 g cracked freekeh using a high-speed blender or food processor with a pulse function.

2-Then, soak the ground freekeh in 8 cups (2 liters) vegetable stock overnight to soften it. As an alternative, if you’re using TVP, soak it in enough vegetable stock to cover for about 10 minutes.

3-Next, finely dice the 4 onions and mince the 3 cloves garlic. Sauté them in a large pot with a small splash of water to prevent burning, building a tasty base for your soup.

4-Now, finely chop the 2 leeks, 2 carrots, and 3 slices celery root. Add these to the pot with the sautéed onions and garlic, and cook briefly to blend the flavors.

5-Add the remaining ingredients: the soaked freekeh, 2 cans white beans (15.5 oz / 440 g each), 2 cans diced tomatoes (15.5 oz / 440 g each), 2 tablespoons tomato paste, 2 teaspoons marjoram, 2 teaspoons oregano, 2 bunches chopped parsley, 1 teaspoon celery salt, 2 teaspoons onion powder, 4 teaspoons sweet paprika powder, and 1 teaspoon smoked salt if using.

6-Simmer the soup on medium heat for about 20 minutes, or until the freekeh is soft. Finally, adjust seasoning to taste and garnish with fresh chopped parsley before serving. The total prep time is 20 minutes, cook time is 25 minutes, and the whole process takes about 45 minutes.