Heat olive oil in a pot and saute the finely chopped onion on low heat till translucent
Add the freekeh and cardamom and stir for a few minutes to release their flavours
Add the water or stock and turn up the heat. When it begins to boil, turn the heat to low and simmer for 30- 40 minutes, stirring it occasionally. If it thickens, you can add more liquid.
While the soup simmers, fry the sliced onions on a high heat until they are a rich caramel colour, then set aside
Once the grains are cooked to taste, use a hand blender to get a thicker soup, but only briefly so you leave most of it unblended, and the soup retains it’s grainy texture, you don’t want it smooth
To serve, squeeze a few drops of lemon juice, add some finely chopped herbs, a sprinkle of toasted almonds and the caramelised onions.