Beetroot & Pomegranate Soup (Low Fat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
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.
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