Persian Pomegranate Soup

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
  • Add rice and shredded beets.
  • return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
  • Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
  • Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
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