Dishing Up the Dirt

Cauliflower & Za’atar Soup

The idea for this soup came from our happy hour snack on Friday which was za’atar spiced kale chips. It’s been chilly enough in the evenings to warrant eating a bowl of warm soup and this simple recipe really hit the spot! Za’atar and cauliflower area a perfect match and the addition of crunchy kale chips (yep we made another batch!) was absolutely divine. I love that this soup is creamy without any cream and packs a lot of flavor with minimal spices. The ingredient list is short but don’t let that fool you. This is a great soup to cozy up with on a chilly autumn evening with a glass of wine and a good dinner date. I hope you all enjoy this as much as we do. Also–I’d recommend picking up a few extra bunches of kale from your local farmers market because the za’atar kale chips have been on repeat for the last 3 days. Best soup topper and happy hour snack out there!

Cheers to the harvest!

Cauliflower & Za’atar Soup

Prep Time: 15 minutes    Cook Time: 30-40 minutes    Serves: 4

  • 3 tablespoons olive oil
  • 1 medium-sized yellow onion, diced
  • 1 large clove of garlic, minced
  • 1 head of cauliflower (about 1 1/2 pounds) cut into small florets
  • 3 teaspoons za’atar + addtional for serving
  • salt to taste
  • 1/2 cup dry white wine
  • 4 1/2 cups water + additional to thin if necessary
  • Za’atar Kale Chips for serving


  1. Heat the oil in a large, heavy bottom pan. Add the onion and cook, stirring occasionally until beginning to soften, about 8 minutes. Stir in the garlic and cauliflower florets and continue to cook, stirring occasionally for about 2 minutes longer. Add the za’atar and toss the veggies well to coat in the spice mixture. Season with a healthy pinch of salt and add the 1/2 cup of dry white wine. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated. Add 4 1/2 cups of water and bring to a simmer. Cook until the cauliflower is tender, about 20 minutes.
  2. Working in batches, puree the soup in a high speed blender until completely smooth and creamy. Return the soup to the pot and keep on low heat for about 15 minutes longer for the flavors to meld together. If the soup seems to thick add additional water as necessary and taste for seasonings.
  3. Divide the soup between bowls and top with the za’atar spiced kale chips and an additional sprinkle of za’atar. Serve warm.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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One thought on “Cauliflower & Za’atar Soup

  1. Liz says:

    loved this soup

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