Name: Beetroot & Pomegranate Soup (Low Fat)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon light olive oil; 3 ounces onions, finely chopped; 6 ounces carrots, thinly sliced; 1 medium parsnip, thinly sliced; 1/2 teaspoon ground cilantro; 2 pints vegetable stock; 12 ounces beetroots, cooked and sliced (not the kind in vinegar); 4 teaspoons dill, chopped; 1 pomegranate; 4 teaspoons yogurt, to garnish; 2 tablespoons walnut pieces, to garnish

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Recipe by Sarah_Jayne

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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.

Ready In:: 35mins
Serves:
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ingredients

1 tablespoon light olive oil
3 ounces onions, finely chopped
6 ounces carrots, thinly sliced
1 medium parsnip, thinly sliced
¹⁄₂ teaspoon ground cilantro
2 pints vegetable stock
12 ounces beetroots, cooked and sliced (not the kind in vinegar)
4 teaspoons dill, chopped
1 pomegranate
4 teaspoons yogurt, to garnish
2 tablespoons walnut pieces, to garnish

directions

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

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RECIPE MADE WITH LOVE BY

@Sarah_Jayne

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@Sarah_Jayne

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"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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review by racehorse87

11/5/2009

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

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creation by Sarah_Jayne

12/29/2008

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.