Sweet potato soup with za’ atar & feta

When you feel a bit meh and you need a healthy pick(le)-you-up: this recipe from Ottolenghi will warm your soul and calm any dosha.

“Use the best za’ atar you can get your hands on! The za’ tar used here was gifted from a friend who visited Jordan a few weeks ago.”


Yield:6 to 8 servings.

  • ¼cup plus 2 tablespoons olive oil
  • 2 tablespoons za’atar
  • 1 tablespoon butter
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 leek, white part only, rinsed thoroughly and diced
  • 5 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 6 cups water
  • 2 cups vegetable stock
  • 1 bay leaf
  • 1 tablespoon salt, or to taste
  • ¼cup feta cheese

“Add some some roasted sunflower and pumpkin seeds for extra crunch and goodness”


  1. Step 1
    In a small pan, combine ¼ 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.
  2. Step 2
    In 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.
  3. Step 3
    Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar oil.

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