1 large head cauliflower, cut into florets
2 tablespoons preferred vegetable oil
1 teaspoon fine sea salt
½ teaspoon black pepper
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
6 cups vegetable broth
1 package (5 ounces) organicgirl© supergreens!
½ cup pomegranate seeds
preheat oven to 425°F.
on a large baking sheet toss cauliflower with oil, salt, and pepper. roast until browned and tender, about 25 minutes.
in a pot or dutch oven heat olive oil over medium. add onion and saute until tender, 6-8 minutes. stir in garlic and cook 1 minute more. add cauliflower and broth, bring to a boil, and reduce heat to simmer for 10 minutes.
transfer half of soup to a blender and blend until very smooth. transfer to a large bowl.
stir greens into soup in pot, transfer to blender, and blend until smooth.
to serve, ladle some of the white and green soup into each bowl and sprinkle with pomegranate seeds.