Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened. Then add in the kohlrabi and carrots and cook until the vegetables begin to soften. Season generously with salt and black pepper. Finally add the garlic and cook for a further 1 minute.
Add in the vegetable stock, zucchini, za’atar and cayenne pepper and bring to a boil.
Once boiled, add in cooked freekeh and kale and simmer for a further one minute.
Season with salt and black pepper to taste, divide into bowls, garnish with herbs.
This recipe can also be created using our cracked grain or wholegrain freekeh. Simply follow preparation instructions on pack.