Lemony Za’atar Carrot and Cauliflower Soupwith chickpeas / garlicky greens / pita chips
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.
- 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
- 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
- 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)
- Chard - Tear leaves and chop stems. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
- Heat oven to 400F / 204C.
- 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).
- Roast vegetables, shaking the pan halfway through cooking, until they are very tender and golden brown in spots, ~30 minutes total.
- 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.
- 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.)
- Divide soup between serving bowls and top with beans, greens, and yogurt. Serve with pita chips.
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.
This was a great soup. I highly recommend it!
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.
I used an immersion blender, and it was thick but not bad. Putting the chickpeas and greens on top really balanced out the flavors.
I tried and tried to make it smooth, but to no avail. The grittiness is a bit off putting. The chard was surprisingly good!
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.