Beetroot Pomegranate Halo Soup Recipes

BEETROOT & POMEGRANATE SOUP (LOW FAT)

Beetroot & Pomegranate Soup (Low Fat) image

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.

Provided by Sarah_Jayne

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 100.4, Carbohydrate 28.5, Fiber 6.3, Sugar 19.7, Protein 4

BEETROOT & POMEGRANATE HALO SOUP

Beetroot & Pomegranate Halo Soup image

From the 2006 veg. soc. "saints" christmas menu. Make sure not to use beetroot which has been soaked in vinegar.

Provided by PinkCherryBlossom

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon light olive oil
75 g onions, finely chopped
175 g carrots, thinly sliced
150 g parsnips, thinly sliced
1/2 teaspoon ground coriander
800 ml light stock
350 g cooked beetroots, sliced
4 teaspoons fresh dill, chopped
1 pomegranate
4 tablespoons plain yogurt
2 tablespoons walnut pieces (optional)

Steps:

Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.
Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.
Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).
Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or if nut free, granary or rye rolls.

Nutrition Facts : Calories 184.7, Fat 5.1, SaturatedFat 0.9, Cholesterol 2, Sodium 101.4, Carbohydrate 34.1, Fiber 7.8, Sugar 20.9, Protein 4.1

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