Spinach and Cauliflower Soup with Za’atar Oil Recipe Video

Ingredients

For the za’atar oil

• ¼ cup (60 ml) za’atar
• ½ cup (125 ml) extra-virgin olive oil

For the soup

• 2 tbsp (30 ml) olive oil
• 2 shallots, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 head cauliflower, roughly chopped (remove the tough bottom of the stem)
• Sea salt and freshly ground black pepper, to taste
• 4 cups (1 L) chicken or vegetable stock
• 4 sprigs fresh thyme (or ½ tsp / 2.5 ml dried thyme)
• 1 (6 oz / 171 g) bag fresh spinach
• ¼ cup (60 ml) tahini

To serve

• Fresh thyme leaves
• Plain Greek yogurt or vegan plain yogurt

Instructions

1. Make the za’atar oil: Combine the za’atar and olive oil in a small saucepan. Warm over low heat until the oil is hot but not smoking, about 1 minute. Remove from heat immediately and cover to let the flavors infuse. You can make this ahead and refrigerate in an airtight container for up to a week.
2. Sauté aromatics: In a large saucepan, heat 2 tbsp olive oil over low heat until it shimmers. Add the shallots and garlic and sweat gently about 5 minutes, until they are soft and translucent but not browned.
3. Cook the cauliflower: Add the chopped cauliflower to the pan, season with a generous pinch of sea salt and a grind of black pepper, and stir for a minute. Add the stock and thyme sprigs. Bring to a simmer, cover, and cook over low heat for about 15 minutes, or until the cauliflower is very tender.
4. Prepare the spinach: While the cauliflower cooks, stack a handful of spinach leaves, roll them tightly, and chop finely. Repeat until all spinach is chopped—this helps it cook quickly and stay bright green.
5. When the cauliflower is tender, raise the heat to medium, add the chopped spinach, stir to combine, and simmer for 2 minutes. Do not overcook the spinach or it will darken.
6. Remove the pan from the heat. Working in batches, transfer half the soup to a blender, add half the tahini, and purée until silky smooth. Return to a clean pot or bowl, then blend the remaining soup with the rest of the tahini. Combine both batches, stir well, and taste to adjust seasoning.
7. To serve: Ladle the soup into bowls and top each serving with a dollop of yogurt (or vegan alternative), a generous drizzle of za’atar oil, and a sprinkle of fresh thyme leaves. Serve immediately.
8. Make it vegan: Use a plant-based yogurt or omit the yogurt garnish.

Tips and Variations

For the creamiest texture, blend the soup until entirely smooth. A high-speed blender or an immersion blender works well. If you want more depth, sauté a diced potato with the cauliflower; it adds extra silkiness. Store leftover soup in the fridge for up to 3 days and reheat gently on the stove. The za’atar oil is a versatile condiment—use it on salads, roasted vegetables, or bread.

Video

See a short demonstration of this recipe: