Categories: Soup

Ingredients

• 2 tbsp. olive oil, plus more for drizzling
• 1 large head cauliflower, cut into florets
• 2 garlic cloves
• 4 cups vegetable stock
• 6 oz. feta, crumbled
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped

Directions

1. In a 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.

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