Hearty Roasted Cauliflower Soup

Warm up with this rich Roasted Cauliflower Soup with Pomegranate Juice, Cumin & Sunflower seeds. It’s full of antioxidants and takes less than 30 minutes to make.

Ingredients

• 2 cups medium onion, diced
• 2 Tbsp. vegetable oil
• 1 ½ tsp ground cumin
• 1 cup pomegranate juice
• ½ head/4 cups/1 lb cauliflower, cut into florets
• 4 tsp. sunflower seeds
• 2 tsp shredded mint

Cooking Process

1. Preheat oven to 400ºF.
2. Place the cauliflower and onion on a baking sheet.
3. Toss, with vegetable oil, cumin and salt & pepper to taste.
4. Roast until softened and golden brown, turning halfway through cooking, about 20 minutes.
5. Transfer the cauliflower to a soup pot along with the pomegranate juice and 2 cups of water.  Simmer for 10 minutes.
6. Allow to cool slightly before pureeing in batches in a blender or food processor.
7. Reheat before dividing between 4 bowls.  Sprinkle with sunflower seeds and mint.

Bon Apetite!