Cauliflower-Feta Soup

Name: Cauliflower-Feta Soup
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

Sprinkle pomegranate and mint on top for a bright finish to this creamy soup.

Author:: Nicole Papantoniou
Publish date:: Nov 23, 2019

Cauliflower-Feta 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.