- 3 teaspoons olive oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 1 15-ounce can chickpeas, drained and rinsed
- 3 teaspoons za'atar spice
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 cups water or vegetable broth
Heat a large pot over medium heat and add olive oil and shallot. Cook shallot until tender, about 3 minutes. Next add the garlic and cook for another 1-2 minutes.
Add the cauliflower, chickpeas, za’atar, salt and pepper, and stir until everything is combined. Let cauliflower cook until it begins to brown, about 10 minutes.
Pour in the water or broth, and mix everything together. Bring soup to a simmer, and simmer until cauliflower is cooked through, about 20 minutes.
Turn the heat off and let soup cool. Either use an immersion blender to blend the soup in the pot or blend the soup, in batches, in a blender or food processor. Reheat soup just before serving. Top with croutons and a sprinkle of za’atar if desired.
Calories: 110, Carbohydrates: 17g, Protein: 5g, Fat: 3.5g, Cholesterol: 0mg, Sodium: 1340mg, Fiber: 5g