Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Lemony Za’atar Carrot and Cauliflower Soup
with chickpeas / garlicky greens / gluten-free toast

Active: 45 min Total: 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
  • Sandwich bread, gluten-free - 4 slices (sub gluten-free crackers)
  • Butter (opt) - for serving
  • Yogurt, plain or Greek - 1/2 cup
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


  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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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. Toast bread and spread with some butter if you’d like. (Slice it into triangles or strips if you’d prefer - these are great for dipping in the soup.)
  7. Divide soup between serving bowls and top with beans, greens, and yogurt. Serve with toast.



0 reviews