Yummy hot chocolate that tastes just like Thin Mint Girl Scout cookies.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 ½ tablespoons olive oil
- ½ cup coarsely chopped onion
- 1 clove garlic, smashed and chopped
- ½ cup freekeh [frikeh, fireek, farik]
- 1 medium carrot, peeled and roughly chopped
- 3 tablespoons celery leaves, chopped
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large bay leaf
- 3 cups Chicken Stock-Dry-Prepared EFC
Instructions
- Heat oil in a saucepan over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in freekeh and toast for 3 minutes. Add carrot, celery leaves, parsley, salt, pepper, and bay leaf.
- Bring to a boil. Reduce heat and simmer until freekeh is tender, 15 to 20 minutes. Taste and adjust seasoning.
- Allow soup to rest for 5 minutes. Remove bay leaf and serve.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 1643 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe submitter here. There are a few ingredients missing on this recipe. The 4th ingredient on the list should be 1/2 cup onion, roughly chopped. The last ingredient on the list should read 3 cups chicken broth, this is goes in with the celery…