spring vegetable soup with za'atar & fresh herbs

INGREDIENTS:

2 tbsp olive oil

1 leek, white and light green parts, cleaned and chopped

1/2 red onion, chopped

4 stalks celery, cleaned and sliced into 1/4 inch pieces

1 medium yellow squash, halved lengthwise and sliced into 1/4 inch half moons

1 cup sliced mushrooms, cleaned

1.5 cups haricot verts, cut into thirds

1 large carrot, peeled and sliced into 1/4 inch rounds

4 cups water

1.5 tsp salt

large handful fresh spinach

2 tbsp cilantro, chopped

drizzle olive oil

lemon

top with my za’atar dipping oil for added herbal and unctuous flavors!

DIRECTIONS

Warm olive oil in a large dutch oven pot over low heat.

Add red onion and leeks to pot. Stir to coat with oil and add a heavy pinch of salt. Cook for 5 minutes until they begin to soften, stirring often.

Begin to add the rest of the vegetables to the pot, one by one - giving each a pinch of salt and a minute to integrate & sauté before adding the next - celery, squash, mushrooms, haricot verts then carrots.

Add 4 cups of water and 1.5 tsp of salt to pot. Bring to a boil then lower to a simmer. Cover pot and cook for 25 minutes on low.

After 25 minutes, remove lid and stir in spinach and cilantro. Finish with cracked pepper and add more salt to taste.

Serve immediately. I like to top each bowl with a fresh squeeze of lemon and a splash of olive oil.

Also - if you have the time- topping this soup with a spoonful of my za’atar dipping oil will make your tastebuds swoon :)