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Lemony Za’atar Carrot and Cauliflower Soup
with chickpeas / garlicky greens / pita chips

Active: 45 minTotal: 1 hr

Za'atar spice mix has slowly been gaining popularity within the Cook Smarts community, and we're always looking for new ways to feature this unique ingredient. This creamy vegetable-based soup gets big flavor from za'atar and is topped with garlic greens and pan-seared chickpeas. For a simple side, we're adding pita chips that are great for dipping in the soup.


Lemony Za’atar Carrot and Cauliflower Soup:
  • Onions, medium and red - 1/2, chopped
  • Carrots - 1 1/2 lbs, chopped
  • Cauliflower - 1 1/2 lbs, florets
  • Oil, cooking - 1 Tbsp
  • Za'atar - 2 tsp
  • Chili powder - 1 tsp
  • Stock, any type - 4 cups
  • Lemon juice - 1 Tbsp
  • Yogurt, plain or Greek - 1/2 cup
  • Pita chips - 8 oz
Za'atar Chickpeas and Garlicky Greens:
  • Garlic - 2 cloves, thinly sliced
  • Chard, any type - 1 bunch, leaves torn and stems chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Za'atar - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Onions / Carrots / Cauliflower / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine onions, carrots, and cauliflower in one container. Store garlic separately. (Can be done up to 5 days ahead)
  2. Chard - Tear leaves and chop stems. (Can be done up to 3 days ahead)
  3. Beans - Drain and rinse.


  1. Heat oven to 400F / 204C.
  2. Toss onions, carrots, and cauliflower with oil (portion for soup) and then za’atar (portion for soup), chili powder, and some salt and black pepper. Spread out on a sheet pan (use two sheet pans if needed to prevent crowding).
  3. Roast vegetables, shaking the pan halfway through cooking, until they are very tender and golden brown in spots, ~30 minutes total.
  4. While vegetables roast, heat a large skillet or saute pan with oil (portion for chickpeas and greens) over medium heat. Add chard stems and leaves and saute until very tender, 6 to 7 minutes. Add garlic and some salt and saute until garlic is fragrant, ~2 minutes. Stir in beans and za’atar (portion for chickpeas and greens) and cook for 2 minutes more. Set beans and greens aside.
  5. When vegetables are tender, transfer them to a blender with stock and lemon juice (do this in batches if needed). Blend until very smooth. Taste and season with some more salt and / or some more lemon juice if needed. (Note: The soup should be fairly thick, but add some more stock or water if it seems too thick.)
  6. Divide soup between serving bowls and top with beans, greens, and yogurt. Serve with pita chips.

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This meal has 20 reviews

Good flavors, terrible texture. I liked the chickpeas and chard the best of all and would eat that again on its own or as a side to a different dish.

By: Allison
Posted: Dec 15, 2019
Diet: Original

This was a great soup. I highly recommend it!

By: Catherine
Posted: Dec 13, 2019
Diet: Gluten-free

My blender couldn't make it smooth but I didn't mind the grittiness. The spice was new to me. It has a mild smell and not an overpowering taste. It was different but not in a bad way. The beans and greens were a nice addition. I've never liked yogurt added to soups but maybe because this soup was so thick, I liked it. My son, however, opted out. He choose frozen burritos over this meal without tasting it. What I like most about this meal is how wonderfully nutritious it is. I'm leaning more and more towards liking meatless meals as well although I had no problem using chicken stock. I'm not a vegetarian.

By: Sandy
Posted: Dec 13, 2019
Diet: Original

I used an immersion blender, and it was thick but not bad. Putting the chickpeas and greens on top really balanced out the flavors.

By: Beth
Posted: Dec 12, 2019
Diet: Original

I tried and tried to make it smooth, but to no avail. The grittiness is a bit off putting. The chard was surprisingly good!

By: Shannon
Posted: Dec 12, 2019
Diet: Original

Terribly bland until I realized I used unsalted stock. Adding salt helped bring out all the roasted flavors! Definitely only worth making with a real blender. I did not like the thick consistency with the immersion blender.

By: Caitlin
Posted: Dec 11, 2019
Diet: Vegetarian