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Cauliflower Corn Soup with Za’atar Chili Crisp

Cauliflower Corn Soup with Za’atar Chili Crisp

5 from 2 votes
A delicious roasted cauliflower soup recipe that will warm your heart and tantalize your taste buds. This creamy soup is made with roasted cauliflower, sweet corn, and topped with za'atar chili crisp oil for a unique flavor that pairs so well with the mild flavors of the soup.
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Author: Seiran Sinjari
Servings: 4 servings

Ingredients

For Soup:

  • 1 small head - 800 g of cauliflower including leaves
  • 1 can - 280 g sweet corn, drained
  • 1 head of garlic
  • a few sprigs of fresh thyme
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 250 ml vegan heavy cream
  • 800 ml vegetable stock
  • zest of 1 small lemon
  • 1 tbsp lemon juice
  • 1 medium sized potato - peeled & roughly chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp sweet paprika powder
  • 1/4 tsp ground turmeric

For Za’atar Chili Crisp (1 small jar):

  • 3 tbsp Aleppo Chili flakes
  • 3 tbsp Za’atar spice blend
  • 2 tbsp roasted garlic granules
  • 1/2 tbsp Nigella seeds
  • Za’atar is already savory so I don’t add any salt but add salt to taste if needed
  • 150 ml neutral high smoke point oil

Serve with:

  • vegan grilled cheese or other bread

Instructions

Soup:

  • Preheat the oven to 175 C / 350 F.
  • Cut cauliflower including leaves into chunky florets.
  • Cut off the top part of the garlic head.
  • Place cauliflower, garlic, sweet corn and thyme on a baking tray. Drizzle with olive oil, season with salt and pepper.
  • Make sure the thyme is tucked under the corn or cauliflower so it doesn’t burn. Place the garlic with the cut side down.
  • Roast in the oven for 40-45 minutes until the cauliflower is tender.
  • In the meantime, add vegetable stock, potato and bay leaves to a large pot. Bring to a boil, reduce heat slightly and let cook for 10 minutes or until potatoes are tender. Remove bay leaves and add lemon zest and lemon juice.
  • Add all roasted vegetables (squeeze the garlic cloves out of the skin), oregano, paprika, turmeric and vegan cream to the pot. Blend the soup until smooth and let simmer for a couple of minutes. Adjust with more stock if you want it thinner. Also adjust seasoning to taste.
  • Drizzle some of the Za’atar Chili Crisp Oil on top before serving.

Za’atar Chili Crisp:

  • Toast Nigella seeds in a dry pan over medium heat until you hear a popping sound. Immediately remove from the pan and set to the side.
  • Add Aleppo Chili flakes to a heat proof bowl.
  • Heat oil in a pan to around 110 C / 230 F. Pour the oil over the chili flakes. Stir and let cool.
  • Add za’atar, roasted garlic granules and Nigella seeds. Stir well and transfer to an air-tight glass container. Store at room temperature for up to 4 weeks.
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