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.
Provided by Sarah_Jayne
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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
BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
FETA, BEETROOT & POMEGRANATE SALAD
Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin
Provided by Anna Glover
Categories Lunch
Time 10m
Number Of Ingredients 12
Steps:
- Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
- Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
BEETROOT & POMEGRANATE HALO SOUP
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
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
PERSIAN POMEGRANATE SOUP
This is from 'Persian Food from the non-Persian Bride' by Reyna Simnegar. It's like Persian Borscht! The original recipe includes meatballs which I am leaving out.
Provided by baezus
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
- Add rice and shredded beets.
- return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
- Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
- Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
Nutrition Facts : Calories 178.1, Fat 0.6, SaturatedFat 0.1, Sodium 817.1, Carbohydrate 40.1, Fiber 1.5, Sugar 12.6, Protein 3.1
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