- Prep time 20 minutes
- Total time 1 hour & 20 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2023
Preheat oven to 400°F. Slice off top of garlic head to expose cloves. Place head in centre of sheet of foil, sprinkle with 1 tsp of the oil and wrap in foil to fully cover. Place on baking sheet. Place red peppers on same baking sheet and bake in centre of oven, turning halfway through cooking time, until peppers have softened and are slightly charred, 30 to 40 minutes. Transfer peppers to large bowl, cover bowl with plate and let stand for 10 minutes. Squeeze roasted garlic cloves into small bowl.
Meanwhile, in large saucepan, heat remaining oil over medium heat. Add sweet potatoes, half of the roasted garlic (reserve other half) and the cumin seeds; cook for 5 minutes, stirring occasionally. Season with salt and pepper.
On work surface, peel and seed roasted peppers and place in saucepan with sweet potatoes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until sweet potatoes are tender, about 20 minutes. In blender, or using handheld blender, purée roasted pepper mixture until smooth. Season with salt and pepper, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Meanwhile, in skillet, heat 3 tbsp of the oil over medium-high heat. Add pita squares and cook, stirring often, until golden brown, about 5 minutes. Stir in za’atar. Drain pita croutons on paper towel-lined plate. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.)
In small bowl, combine remaining oil and reserved roasted garlic. Divide soup among bowls. Top each with pita croutons, roasted garlic oil and pomegranate seeds.
Nutritional facts Per each of 6 servings
- Iron 1.8 mg
- Fibre 3 g
- Sodium 450 mg
- Sugars 8 g
- Protein 4 g
- Calories 260
- Total fat 15 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 27 g