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.
This soup is not a ho-hum blended veggie soup. It’s loaded with toppings that make each spoonful different and delicious.
Ready in just 30 minutes, this Vegetable Soup with Za’atar and Goat’s Cheese is as nourishing as it is comforting.
Why you’ll Love This Vegetable Soup with Za’atar and Goat’s Cheese
- Warming. While you can make this soup in any season, it’s perfect for warming you up on cold winter nights.
- Nourishing. It’s not just chicken soup that’s good for the soul. This veggie soup is nourishing and comforting.
- Flavourful. This is not a one-note vegetable soup. Lots of toppings add seasoning, creaminess and texture.
- Easy to make. What more can I say? Make it and you’ll see!
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Vegetable Soup with Za’atar and Goat’s Cheese Recipe Ingredients
You’ll need some fresh produce for the soup, and some herbs and spices, nuts and goat’s cheese for the toppings:
- The aromatics. Leek, garlic and chilli are my go-to aromatics for any soup base. I don’t use a traditional mirepoix because I don’t like mushy soup carrots and I loathe celery, but if you feel so inclined and have them on hand, they will add a natural sweetness to your soup.
- The vegetables. Broccoli and zucchini are all you need. If you have a potato or two lying around, you can chuck that in too.
- The stock. You can use homemade stock or store-bought stock. I used vegetable stock but you can use chicken stock if you prefer. Or even water. Just not a bouillon cube, which will be much too salty.
- Bloomed spice drizzle. Blooming or tempering spices in a cooking fat (olive oil in this case) adds a huge boost of flavour to any dish. I’ve used a homemade za’atar spice blend but you can use also use a mix of thyme and sesame seeds, oregano or even dried chilli.
- Goat’s Cheese. You can skip the cheese if you want to make this soup vegan, but I highly recommend adding the goat’s cheese. It adds a tangy creaminess that pairs really well with the bloomed spice drizzle. You can use feta if you prefer, just make sure it’s a softer kind of feta so it can soften in the residual heat of the soup.
- Nuts. A scattering of chopped pistachios adds some crunch and texture.
- Mint. Roughly torn mint lifts the soup and adds freshness.
How to Make this Vegetable Soup with Za’atar and Goat’s Cheese
It doesn’t get much easier than this veggie soup! Here’s how to make it:
- Sauté. Start by sautéing the aromatics in some oil.
- Simmer. Add the vegetables and stock and simmer for 20 minutes.
- Bloom. Allow the soup to cool slightly while you bloom the za’atar in some olive oil.
- Blend. Using an immersion blender, blend the soup right in the pot.
- Serve and enjoy. Serve with a drizzle of bloomed za’atar, a chunk of goat’s cheese, some chopped pistachios and torn fresh mint leaves. Toasted bread or homemade focaccia is dip into the soup is optional but recommended.
Love hearty and comforting winter recipes? Try these:
Have you made this Vegetable Soup with Za’atar and Goat’s Cheese yet? Be sure to leave a comment and let me know. Did you use za’atar for the bloomed spice drizzle or something different? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
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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Servings: 4 -6 serves
Ingredients
For the Soup
- 2 tablespoons oil
- 1 leek, sliced into half moon rounds
- 2 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced, seed removed if too spicy
- 2 broccoli, broken into florets, stem trimmed and chopped into smaller pieces
- 3 zucchini, trimmed and chopped into smaller chunks
- 4 cups vegetable or chicken stock
- Salt and pepper to taste
For the Toppings
- 4 tablespoons olive oil
- 2 tablespoons za’atar, make your own using this recipe
- 100 g goat’s cheese
- 4 tablespoons pistachios, roughly chopped
- 4 tablespoons mint, chiffonade
Instructions
- 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
Cook along with me
Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!
Nutrition
Serving: 1 | Calories: 363.1kcal | Carbohydrates: 15.05g | Protein: 10.27g | Fat: 30.89g | Saturated Fat: 7.24g | Polyunsaturated Fat: 5.82g | Monounsaturated Fat: 16.36g | Cholesterol: 11.5mg | Sodium: 1044.65mg | Potassium: 709.86mg | Fiber: 3.98g | Sugar: 7.13g | Vitamin A: 534.53IU | Vitamin C: 83.09mg | Calcium: 110.32mg | Iron: 2.33mg
