Beetroot Pomegranate Soup Low Fat Recipes

BEETROOT & POMEGRANATE SOUP (LOW FAT)

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.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

BEETROOT & POMEGRANATE HALO SOUP

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.

LOW-FAT VEGETABLE SOUP

Steps:

• Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
• Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
• Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.

LOW-FAT VEGGIE SOUP

Steps:

• Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
• Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.