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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.


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  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


Light olive oil




Ground cilantro

Vegetable stock





Walnut pieces

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