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Zattar roasted broccoli soup

Za'ttar Roasted Broccoli and Cheese Soup | Winter Soups

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Course: soups stews
Cuisine: Mediterranean
Author: Rekha Kakkar


  • 400 g broccoli chopped into florets
  • 40 g Sharp Cheddar cheese
  • ¼ teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon butter
  • 1 onion medium size sliced
  • 1 potato medium sized
  • 2 tablespoon Za’atar
  • 4 cups water


  • Preheat oven to 200C
  • In a medium sized bowl toss the broccoli with Za’atar, 1 tablespoon olive oil and coat it well.
  • Spread the broccoli pieces on a roasting tray and keep it to bake for 15 minutes.
  • In a separate pan heat up the remaining 1 tablespoon oil and add in sliced onion and potato. Toss them together to coat well. Add in salt and black pepper.
  • Cook them for 10-12 minutes covered till potatoes soften, add water and broccoli now bring everything to a boil.
  • Let them simmer for 5 minutes.
  • Now take an immersion blender and blend everything together in the pan itself. If you don’t have hand blender just allow it to cool and blend in the blender jar of food processor/mixer grinder.
  • Return the soup to pot again if you used traditional grinder, add in grated cheese and ladle out in soup bowl. Garnish it with pepita seeds/roasted pumpkin seeds if you have them.
  • Tastes so good even without them too.