Sweet Potato Soup With Feta and Za’atar Oil

5.0(214)

by Tara Parker-Pope·published 2011-11-30

Dinner, Lunch, Appetizer, Main Course

Servings

(6–8)

Total time

Calories / serving

204 kcal

Ingredients (12)

serves

1/4 cup plus 2 tablespoons olive oiloil
2 tablespoons za’atar (a spice blend that combines dried hyssop, thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores)
1 tablespoon butterbutter
1 onion, peeled and dicedonion
1 carrot, peeled and dicedcarrot
1 leek, white part only, rinsed thoroughly and dicedleek
5 medium sweet potatoes, peeled and cut into 1-inch cubessweet-potato
6 cups waterwater
2 cups vegetable stock
1 bay leafbay-leaf
1 tablespoon salt, or to tastesalt
1/4 cup feta cheesefeta

Instructions (3 steps)

01In a small pot, combine 1/4 cup olive oil and the za’atar. Cook over medium heat until hot, but take care not to burn the za’atar. Set aside for at least one hour to cool and infuse.
02In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.

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Rich recipe — supports nutrition-aware planning.