Cauliflower-Feta Soup
Sprinkle pomegranate and mint on top for a bright finish to this creamy soup.
Ingredients
- 4 cups vegetable stock
- 2 tbsp. olive oil, plus more for drizzling
- 1 large head cauliflower , cut into florets
- 6 oz. feta, crumbled
- ¼ cup fresh mint leaves, chopped
- 2 cloves garlic
- ½ cup pomegranate seeds
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