Cauliflower-Feta Soup
Sprinkle pomegranate and mint on top for a bright finish to this creamy soup.
Photography by Christopher Testani
Recipe by Nicole Papantoniou
Start to Finish: 40 minutes | Servings: 4 |
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 1 large head cauliflower (about 2 lb.), cut into florets
- 2 cloves garlic
- 4 cups vegetable stock
- 6 oz. feta, crumbled (1 1/2 cups)
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
Preparation
In large pot, heat 2 tbsp. oil over medium. Add cauliflower and garlic. Cook, stirring often, for 5 minutes; season. Add stock. Cover; reduce heat to medium-low. Simmer for 20 minutes. Add 1 1/4 cups feta to soup. Using blender, puree soup. Top with pomegranate seeds, mint, remaining 1/4 cup feta, and drizzle of oil.
