Best Sweet Potato Soup With Feta And Zaatar Oil Recipes

SWEET POTATO SOUP WITH FETA AND ZA'ATAR OIL

Sweet Potato Soup With Feta and Za'atar Oil image

Provided by Tara Parker-Pope

Time 2h

Yield 6 to 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup plus 2 tablespoons olive oil
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 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
1/4 cup feta cheese

Steps:

In 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.
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.
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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 862 milligrams, Sugar 5 grams, TransFat 0 grams

ZA'ATAR SWEET POTATOES AND GARLICKY KALE

Za'atar Sweet Potatoes and Garlicky Kale image

This recipe is in the Mains chapter of my cook, but I have to say, I've eaten it at all times of day. It's made it to my breakfast table, and I've definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy-and my body seems to love me for that. The spices are definitely what make this dish so special.

Provided by Jessica Murnane

Yield Serves 2-4

Number Of Ingredients 9

Ingredients

1 tablespoon sesame seeds
1 tablespoon sumac
2 teaspoons dried thyme
1/4 teaspoon sea salt
2 medium-size sweet potatoes, cut into cubes (about 4 cups)
Olive oil
3 garlic cloves, chopped
1 bunch kale, destemmed and roughly chopped (about 6 cups)
Sea salt

Steps:

Preheat the oven to 400ºF and line a baking tray with parchment paper.
To make the za'atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they're lightly browned. Stir occasionally, so they don't burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.
Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.
In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
Top the vegetables with some of the za'atar and oil mixture and serve.