Pasulj

language:

en

category:

dish, serbian, slovenian

quantity:

3 people

preparation time: 20min

cooking time: 25min

via EV eat cook bake

Ingredients

• 4 onions, diced

• 3 cloves of garlic

• 2 leeks or spring onions

• 2 carrots

• 3 slices of celery root / celeriac (about finger thick)

• 2 cans of white beans

• 2 cans of diced tomatoes

• 2 liters of vegetable stock

• 200 g cracked freekeh

• 2 tablespoons of tomato paste

• 2 teaspoons of marjoram

• 2 teaspoons of oregano

• 2 bunch parsley, chopped

• 1 teaspoon of celery salt

• 2 teaspoons of onion powder

• 4 teaspoons of paprika powder, sweet

• optionally, 1 teaspoon of smoked salt

Preparation

1. First, ground the freekeh. So we use the blender with high rotation speed. Pour the cracked freekeh in vegetable broth. If you use textured vegetable protein, then submerge this in enough vegetable broth to cover it. I let both soak overnight.

2. The next day you can finely dice the onions, mince the garlic, and saute in a sufficiently large pot. For this purpose, I always add a splash of water, so that nothing burns.

3. Chop the leeks, carrots, and celery root finely. Add the vegetables to the onions and let them sautee briefly.

4. Add all the other ingredients and let the soup simmer for about 20 min on medium heat.

5. When the freekeh is soft, the soup is ready and you can season the soup again just to your own taste.

6. Garnish the soup with some freshly chopped parsley