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Roasted Cauliflower Soup with Pomegranate Juice, Cumin & Sunflower Seeds
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Total Time
30
minutes
mins
Course
Soup
Servings
4
(1 cup) servings
Ingredients
½
head
cauliflower
cut into florets (approx. 4 cups/1 lb. )
2
cups
onion
medium dice
2
tbsp
vegetable oil
1 ½
tsp
ground cumin
1
cup
pomegranate juice
4
tsp
sunflower seeds
2
tsp
shredded mint
Instructions
Preheat oven to 400ºF.
Place the cauliflower and onion on a baking sheet. Toss with, vegetable oil, cumin and salt & pepper to taste.
Place in the oven and roast until softened and golden brown, turning halfway through cooking, about 20 minutes.
Transfer the cauliflower to a soup pot along with the pomegranate juice and 2 cups of water. Simmer for 10 minutes.
Allow to cool slightly before pureeing in batches in a blender or food processor.
Taste and adjust seasoning. Reheat before dividing between 4 bowls. Sprinkle with sunflower seeds and mint.