6 tablespoons whole-wheat pastry flour or all-purpose flour
2 cups unsweetened plain almond, soy, or rice milk
1 teaspoon Hungarian paprika
Vegetables
1 small head cauliflower, cut into small florets
1 cup frozen green peas, rinsed to thaw
2 teaspoons white wine vinegar
¾ cup minced parsley
Sea salt and black pepper, to taste
Instructions
Broth: Combine the broth, freekeh, salt, and bay leaf in a large pot over high heat. Cover, bring to boil and reduce to simmer over medium heat. Cook until the freekeh is partially cooked, 10 minutes, or until needed.
Roux: Heat the oil in a medium saucepan over medium heat. Add the onion, cover, and cook until tender, 5 minutes, stirring occasionally. Add the flour and cook until golden, continuously stirring, for 2 minutes. Add ½ cup of the milk and stir using a whisk until the roux is smooth. Add another ½ cup of the milk and stir until smooth. Add the rest of the milk and paprika. Bring to a simmer and transfer to the soup broth.
Vegetables: Add the cauliflower to the soup and cook until the freekeh and cauliflower are tender, about 8 minutes. Re- move and discard the bay leaf. Add the peas, vinegar and parsley, stir and adjust seasoning with salt and black pepper. Serve in bowls.
Quick Tips: Prepare the cauliflower while the onions cook. Prepare the parsley while the cauliflower cooks. Thaw the peas quickly in a fine-mesh strainer in a bowl of water.