Azerbaijani Qoyut Ash Herb Soup

Ingredients

• 1 can white beans, drained
• 1 cup cracked wheat
• 2 cups vegetable stock
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh cilantro
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the cracked wheat in a sieve until the water runs clear, which stops the soup turning gluey.
2. Heat the olive oil in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and just starting to colour. Add the garlic for the last 30 seconds.
3. Add the cracked wheat and stir for 1 minute to coat the grains in oil, then pour in the stock and 2 cups water and bring to a boil.
4. Reduce the heat and simmer, uncovered, for 20 to 25 minutes, stirring occasionally so the wheat does not catch on the bottom, until the grains are tender and the soup has thickened.
5. Stir in the drained white beans and simmer for 5 minutes more, until they are heated through and have begun to soften into the broth.
6. Add the cilantro and the fresh herbs and cook for 2 minutes only. The herbs are the point of qoyut ash, and long boiling turns them grey and flat.
7. Season with salt and plenty of black pepper, loosen with hot water if it has thickened past the consistency of porridge, and serve with lemon wedges.

Allergen note: Contains gluten. Check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.