Sweet Potato Soup with Feta and Za’atar OilCourse: LunchCuisine: MediterraneanDifficulty: Easy
This soup is so good. I made it for me to eat for lunch for a week but my kids said it smelt so good, they wanted to try it! I served it for dinner with really good bread that I toasted, drizzled some of the oil and served it with prosciutto. My kids were so thrilled. My husband was in Italy on business and it was a cold, wet night. It needed up being a perfect meal.
My son was very ill when he was 5 years old and ended off at Children’s Hospital in San Francisco. The doctors there told me the importance of healing his body and his internal organs. Sweet Potatoes and Butternut Squash are two of the best for healing your internal self. This soup has great flavor and heals.
1/4 cup + 2 Tablespoons olive oil
2 Tablespoons Za’atar seasoning
1 Tablespoon salted butter
1 onion, chopped
2 carrots, peeled and chopped
2 leeks, white and light green parts only, sliced thin
5 medium sweet potatoes, peeled and chopped
8 cups vegetable or chicken stock
1 bay leaf
1 Tablespoon salt to taste
1/4 cup crumbled feta cheese
- In a small pot heat 1/4 cup olive oil and the Za’atar. Bring to a simmer and allow to simmer for about 3-5 minutes being careful to not burn. Remove from heat and set aside for an hour to infuse the oil.
- In a large Dutch oven, heat butter with remaining oil over medium high heat. When the butter has melted, add the onion, carrots, leeks and cook until softened about 5 minutes. Add the sweet potatoes and stir for about 3 -5 minutes. Add the bay leaf and the stock and bring to a boil. Lower the heat and allow to simmer about 35 minutes. The sweet potatoes must be completely soft if not continue to cook.
- Remove bay leaf and puree the soup with an immersion blender. Check the soup and see if it needs more seasoning. Ladle the soup into warm soup bowls and drizzle with the za’atar oil and sprinkle with feta cheese.