Step 2

Place the freekeh in a medium bowl, cover with cold water and set aside.

Step 3

Heat the olive oil in a large 4- or 5-quart saucepan over medium heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, about 5 minutes; season generously with salt and black pepper. Add the garlic and cook about 1 minute more.

Step 4

Drain the freekeh, rinse it with cold water and add it to the saucepan. Add the broth, zucchini, Parmesan rind (if using), za'atar, salt and the cayenne. Bring to a boil, then reduce the heat and simmer uncovered until the soup is thickened, 25 to 30 minutes (or a few minutes longer if you're using whole freekeh instead of cracked freekeh).

Step 5

Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs and drizzle with olive oil.