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beetroot pomegranate soup low fat

Desciption

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.

Tags

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Steps

  1. Heat the oil in a saucepan
  2. Then sweat the onion
  3. Carrot and parsnip for 5 minutes
  4. Until starting to soften
  5. Add the cilantro
  6. Then cook for a further 2 minutes
  7. Add the stock and beetroot
  8. Bring to the boil
  9. Then simmer for 20 minutes
  10. Adding 2 teaspoons dill for the final 2 or 3 minutes
  11. Cut the pomegranate in half and extract the juice using a lemon squeezer
  12. Blend the soup in a food processor or blender
  13. Add pomegranate juice to taste
  14. Reheat the soup
  15. Then served garnished with the yogurt
  16. Walnuts and remaining dill

Step 8

Total Time in Minute 35

Ingredients Count 11

cooking beetroot   pomegranate soup  low fat

See More Relate Photo

Ingredients

Light olive oil

Onions

Carrots

Parsnip

Ground cilantro

Vegetable stock

Beetroots

Dill

Pomegranate

Yogurt

Walnut pieces

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