Vegetable Soup with Za'atar and Goat's Cheese

A nourishing soup with all the best toppings, this Vegetable Soup with Za’atar and Goat’s Cheese is the perfect dinner for chilly nights.

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Course: Main Course, Soup, Vegetarian

Cuisine: Western

Diet: broccoli, goat's cheese, mint, pistachios, za'atar, zucchini

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: -6 serves

Author: Eff | Food Daydreaming

In a large pot, heat the oil over medium heat and sauté the leek until softened, about 5-6 minutes. Add the garlic and chilli and cook, stirring frequently, for another 2 minutes.
2 tablespoons oil, 1 leek, 2 garlic cloves, 1 red chilli
Add the broccoli and zucchini, season with salt and pepper and give everything a quick stir. Add the stock and bring to a boil before reducing the heat to medium low and simmering, uncovered for 20-25 minutes, or until the broccoli is knife tender.
2 broccoli, 3 zucchini, 4 cups vegetable or chicken stock, Salt and pepper to taste
Let the soup cool slightly while you make the bloomed za’atar drizzle. In a small frying pan, heat the oil over medium-low heat. Add the za’atar and stir until the oil is runny and the spices fragrant, 1-2 minutes. Be careful not to let the spices burn. Stir well and set aside.
4 tablespoons olive oil, 2 tablespoons za’atar
Use an immersion blender to blend the soup until smooth and creamy. Taste and add extra salt and pepper if needed.
When ready to serve, top each bowl with some goat’s cheese, a drizzle of the bloomed za’atar, some chopped pistachios and torn, fresh mint. Serve alongside some crusty bread or focaccia.
100 g goat’s cheese, 4 tablespoons pistachios, 4 tablespoons mint

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