Roasted Cauliflower Soup with Pomegranate Juice, Cumin & Sunflower Seeds
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.
4 (1 cup) servings
½ head/4 cups/1 lb. cauliflower, cut into florets
2 cups/8 oz. onion, medium dice
2 Tbsp. vegetable oil
1 ½ tsp. ground cumin
1 cup pomegranate juice
4 tsp. sunflower seeds
2 tsp. shredded mint
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.