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.
The chicken and the soup were great, but the greens were gross. They tasted way too bitter— I think that’s because I used chard stems in addition to greens, but that’s how the recipe was written. If I was making this again I would definitely sub kale. Also the proportions are off; we had way too little chicken for the other parts of the dish. So if I were making this again I’d double or triple the amount of chicken.0 Helpful
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.0 Helpful
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.0 Helpful
Soup was fine but not enough for dinner.0 Helpful
This recipe was great for an autumn soup and is good frozen and reheated for later meals.0 Helpful
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”0 Helpful