Beetroot & Pomegranate Soup (Low Fat)

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Total Time
35mins
Prep
10 mins
Cook
25 mins

I saw this in a vegetarian cooking magazine and the photo looked so stunning I had to add it. It will be a hard sell to get my husband to try anything with beets but I love them so I will give them a shot the next time I am cooking for myself. You could probably use pomegranate juice to save the actual juicing process but I am not sure how much juice you get from a pomegranate to give an equivalent measure.

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Ingredients

Nutrition

Directions

  1. Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
  2. Add the cilantro, then cook for a further 2 minutes.
  3. Add the stock and beetroot.
  4. Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
  5. Cut the pomegranate in half and extract the juice using a lemon squeezer.
  6. Blend the soup in a food processor or blender.
  7. Add pomegranate juice to taste.
  8. Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.
Most Helpful

5 5

Very tasty! I made it with yellow beets, so the color was different, but the taste was still fantastic.