Since the beginning of the year I have been on a bit of a health kick!  Nothing too drastic though… I just wanted to see how different I would feel if I held back on bread, cheese and wine for a while. Hilariously enough, at first it mostly made my grumpy, but in the last few days, I have to admit I have felt “lighter” for want of a better word. The experiment continues!

As it is still the middle of the winter here is Paris, I have been experimenting with a lot of soups. Tons and tons of soups. It is, after all, the easiest way to stay warm, feel comfy, be healthy and above all — they taste good.

This cauliflower soup has become one of my fast favorites. It is creamy, filling and oh so satisfying! I think the things that makes it are the Middle Eastern spices like Za’atar and Sumac I have started to accumulate (thanks Ottolenghi). They seem to come in massive jars in my neighbourhood so I have been sprinkling them on everything —  turns out that that is a good idea!

This is a very rough recipe, basically adjust to taste:

• 1 Cauliflower
• 1 tablespoon of Olive Oil
• 2 teaspoons of  Sweet Paprika
• 2 teaspoons of Cumin
• 1 teaspoon of Sumac
• salt and pepper
• 500 ml good vegetable stock
•  1 table spoon of greek yogurt (if you feel like it)
• juice of half a lemon
• a shake of Za’atar

Heat up your oven to 180°C. While it is heating up cut the cauliflower into florets and rub in the oil and the spices so that they are all covered. Roast the florets in the oven for about 30 minutes until they are starting to golden. Add the floret into a pot with the stock and boil for about 7 minutes. Let the mixture cool and blend. Add in the yogurt and the lemon juice to add a nice fresh tang to the soup. Before serving sprinkle with Za’atar (which is this incredible combination of sesame, thyme and sumac).

Enjoy!!!

P.S. I am now a big fan of Ottolenghi’s because of his latest book Simple – It actually is relatively simple and everything I have made out of it has been great!