- In a blender, blend three tablespoons corn with 1/4 cup milk until smooth, keep aside.
- In a pan, add olive oil and when hot, add the red pepper, onion, celery, carrot, and potato.
- Sauté vegetables until onion is translucent. Add flour and mix well.
- Add the freekeh and sauté for 2 minutes.
- Add the boiling water and chicken bouillon.
- When the soup comes to a boil, add the corn milk mixture.
- Let it cook on medium low heat for 45 -50 minutes. (I've used whole grain freekeh, but you can use cracked freekeh and it will take 15 -25 minutes to cook).
- Add the corn and a cup of milk to the soup. Season with black pepper and let it cook for 10 minutes.