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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 27 reviews

This was just OK. You could tell there was some interesting flavor from the za'atar, but I think it was greatly muted by roasting it with the veggies instead of adding it later. Perhaps sautéing it a pan that mixing it in later? We even added twice the suggested amount, but it was still not very flavorsome. The chunky consistency was fine and it all came together relatively easily having roasted the veggies (for more like 45 min than 30 min to make them soft enough) on the previous night. The topping and yogurt really helped make it interesting though. Served it with some fresh sourdough.

By: Angela
Posted: Jan 15, 2020
Diet: Vegetarian

The za'atar chicken thighs are AMAZING. Such good flavor! Especially with the garlicky greens. I did season it with more za'atar than called for. The soup also had great flavor but in this recipe, it's missing a key step -- how long to roast the veggies. I see that they have that time in the recipe for just the soup but I never saw that recipe until now, so only had the chicken one with the soup. The consistency was a bit thick but I thinned it out with more stock (about half a cup, added a little at a time) and it got better. I also added more za'atar seasoning and salt and pepper.

By: Ashley
Posted: Jan 14, 2020
Diet: Paleo

Soup was fine but not enough for dinner.

By: Kimberly
Posted: Jan 07, 2020
Diet: Gluten-free

This recipe was great for an autumn soup and is good frozen and reheated for later meals.

By: Alison
Posted: Jan 03, 2020
Diet: Original

Texture came out weird. Immersion blender definitely didn’t cut it and it was better but still grainy rather than smooth with my regular blender. If I made this again I would just serve the roasted veggies over couscous or bulgur as a “bowl”

By: Crescent
Posted: Dec 18, 2019
Diet: Original

The soup is okay. I didn't really get much of the seasoning in the taste so it was mostly just carroty. Veggies were good but not a favorite.

By: Chelsea
Posted: Dec 17, 2019
Diet: Original