Mushroom Cauliflower Soup with Thyme and Feta

Steps

1. Prepare all the vegetables first: slice the mushrooms, cut the cauliflower into florets, chop the onion, mince the garlic, chop the walnuts and parsley, and crumble the feta.
2. In a dry large pot over medium heat, toast the walnuts for 3 to 4 minutes until fragrant, then move them to a small bowl and set aside for garnish.
3. Heat two-thirds of the olive oil in the same pot over medium-high heat. Add the mushrooms and cook without stirring much for 8 to 10 minutes until browned and their liquid has cooked off. Spoon about one-quarter of the mushrooms into a bowl for garnish.
4. Add the onion to the pot and cook 4 minutes until soft. Stir in the garlic and thyme and cook 1 minute.
5. Add the cauliflower, chickpeas and chicken broth. Bring to a boil, then cover and simmer 15 to 18 minutes until the cauliflower is very tender.
6. Take the pot off the heat and let it cool for 5 minutes. Blend with an immersion blender until silky, or blend in batches in a blender with the lid vented, then return to the pot.
7. Whisk the Greek yogurt with a ladle of the hot soup in a bowl to warm it, then stir the yogurt mixture into the pot over low heat without boiling. Stir in the lemon juice, salt and black pepper.
8. Ladle the soup into bowls and top with the reserved mushrooms, the toasted walnuts, the feta and the parsley. Drizzle the remaining one-third of the olive oil over the bowls.
9. Warm the pita wedges in a dry skillet or low oven for a few minutes and serve them alongside.