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Leek Pumpkin and Cauliflower Soup With Feta and Za'atar

Print Recipe
Leek, Pumpkin & Cauliflower Soup with a twist of Feta & Za'atar. A gourmet blend inspired by leftovers, perfect for cold evenings.
Course Soup
Cuisine British
Diet Vegetarian
Keyword Cauliflower, Leek, Pumpkin, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Servings
Calories 213
Author Spooning & Forking

Equipment

  • 1 Pan
  • 1 Blender
  • 1 Chopping Board

Ingredients

  • 25 g Butter
  • Salt
  • Pepper
  • ½ Cauliflower chopped
  • 1 Leek chopped
  • 1 Onion chopped
  • ¼ Pumpkin chopped
  • 1 Potato
  • ½ tsp Nutmeg grated
  • 500 ml Vegetable stock
  • 4 slices Bread
  • ½ tbsp Za'atar to sprinkle on top

Instructions

  • In a large pot, melt the butter and gently sauté the onion until soft, about 10 minutes.
  • Add the cauliflower, potato, nutmeg, stock, a generous grind of black pepper, and a teaspoon of sea salt. Let it simmer for about 25 minutes or until the vegetables are tender.
  • Once cooked, blend the mixture until smooth using an immersion blender. We recommend the Bosch Stick Blender for best results.
  • Check the seasoning and adjust according to taste.
  • To serve, ladle the soup into warmed bowls. Sprinkle za'atar and some freshly ground black pepper on top. Accompany with toasted bread dices for that added crunch.

Nutrition

Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 700mg | Potassium: 562mg | Fiber: 5g | Sugar: 7g | Vitamin A: 794IU | Calcium: 79mg | Iron: 2mg