' Cauliflower-Feta soup with J.Wilkes Pinot Blanc - Vino Mas
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Cauliflower-Feta soup with J.Wilkes Pinot Blanc

Ingredients:
  • 2 tbsp. olive oil, plus more for drizzling
  • 1 large head cauliflower (about 2 lb.), cut into florets
  • 2 cloves garlic
  • 4 cups vegetable stock OR Chicken Stock
  • 6 oz. feta, crumbled (1 1/2 cups)
  • 1/2 cup pomegranate seeds OR chopped raspberries – I used raspberries
  • 1/4 cup fresh mint leaves, chopped

Directions:
  1. In large pot, heat 2 tbsp. oil over medium.
  2. Add cauliflower and garlic.
  3. Cook, stirring often, for 5 minutes; season.
  4. Add stock.
  5. Cover; reduce heat to medium-low.
  6. Simmer for 20 minutes.
  7. Add 1 1/4 cups feta to soup.
  8. Using blender, puree soup.
  9. Top with pomegranate seeds OR chopped raspberries, mint, remaining 1/4 cup feta, and a drizzle of oil.

Rachel Ray Everyday - Dec 2019 issue

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