February 25, 2014
5 cups (1,125ml) vegetable broth (stock)
2/3 cup (150g) cracked freekeh (if unavailable, barley may be substituted)
2 teaspoons sea salt
1 bay leaf
2 tablespoons grapeseed or canola oil
1 small onion, finely chopped
6 tablespoons flour
2 cups (450ml) unsweetened soy milk
1 teaspoon Hungarian paprika
1 small head cauliflower, cut into small florets
1 cup (225g) frozen green peas, rinsed to thaw
2 teaspoons white wine vinegar
3/4 cup (small bunch) minced parsley
Sea salt and black pepper, to taste
1. Combine the vegetable broth, freekeh, salt and bay leaf in a large pot over high heat. Cover and bring to boil, then reduce to a simmer over medium heat. Simmer until the freekeh is partially cooked, about 10 minutes. Then set aside.
2. Heat the oil in a saucepan over medium heat. Add the onion, cover and cook until tender, about 5 minutes, stirring occasionally. Add the flour and cook until golden, continuously stirring, for 2 minutes. Add 1/2 cup (125ml) of the milk and stir using a whisk until smooth. Add another 1/2 cup (125ml) of the milk and stir again until smooth. Add the rest of the milk and the paprika. Bring to a simmer and transfer to the broth mix.
3. Add the cauliflower to the broth and cook until the freekeh and cauliflower are tender, about 8 minutes. Remove and discard the bay leaf. Add the peas, vinegar, parsley, salt and black pepper and stir. Serve warm in bowls.