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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Fruit Vegetables European Dinner Party Holiday Event Vegetarian English Food Processor Blender Dietary Valentines Day Carrots Onions Equipment Small Appliance

Beetroot Pomegranate Soup Low Fat

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.

Steps

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.

Ingredients

light olive oil, onions, carrots, parsnip, ground cilantro, vegetable stock, beetroots, dill, pomegranate, yogurt, walnut pieces