Mediterranean inspired roast cauliflower soup with zaa’tar flat bread
Growing up I wasn’t a huge fan of soups, but now I can’t get enough of them! (must be my old age)
Soups are now my go to “set and forget”. Great for a meal prep, families and also bloody cheap!
The sun is finally out and this is perfect spring soup to enjoy in the sunshine or freeze for a inevitable cool change that will come in the next few weeks.
Large head of cauliflower
1 large leek, trimmed and diced
Garlic (whatever you desire)
2 medium potatoes, peeled and chopped into chunks
2 cups veggie stock
2-3 cups of water (depending on desired thickness)
Fresh oregano to garnish
Your favourite flat bread – I’ve used Mountain Bread
Yogurt to serve – I’ve used the Nakula brand, plain flavour
- Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit
- Place cauliflower on an oven tray, coat with olive oil and a dusting of sumac, roast for about 15-20 minutes
- In a large soup pot, place olive oil, garlic and leek stir until translucent.
- Add mushrooms and cook for a few more minutes
- Add the cauliflower, potatoes, stock and 1-2 cup of water and bring to boil
- Once boiling, reduce heat and simmer until cauliflower and potatoes are falling apart – this should take about 20-25 mins, blend to desired consistency, adding more water if needed
- Using a stick blender, blend until smooth
- Meanwhile, take your favourite flatbread, drizzle with olive oil, sprinkle with zaatar and place in the oven for about 5 mins, depending on the thickness of the bread.
- Divide soup and serve with flat bread and yogurt