Vibrant Beetroot and Pomegranate Delight
This vibrant and nourishing beetroot and pomegranate soup is a feast for the eyes and the taste buds. Bursting with natural sweetness and earthy flavors, this low-fat soup is perfect for a healthy lunch or light dinner. The combination of roasted beetroots and fresh pomegranate juice creates a stunning color and a symphony of flavors that delight the palate. Garnished with creamy yogurt, crunchy walnut pieces, and fragrant dill, this dish is a testament to the delicious harmony of nature's bounty.
4
Servings
113
Calories
11
Ingredients
Ingredients
light olive oil
1 tablespoon (for cooking)
onions
3 ounces (finely chopped)
carrots
6 ounces (thinly sliced)
parsnip
1 medium (thinly sliced)
ground cilantro
1/2 teaspoon (ground)
vegetable stock
2 pints (prepared)
beetroots
12 ounces (cooked and sliced, not pickled)
dill
4 teaspoons (chopped)
pomegranate
1 (juice extracted)
yogurt
4 teaspoons (for garnishing)
walnut pieces
2 tablespoons (for garnishing)
Instructions
1
1. Heat the olive oil in a large saucepan over medium heat.
2
2. Add the chopped onions, sliced carrots, and parsnip to the saucepan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
3
3. Stir in the ground cilantro and cook for an additional 2 minutes to release its aromatic flavors.
4
4. Pour in the vegetable stock and add the sliced beetroots.
5
5. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
6
6. Just before finishing, stir in 2 teaspoons of the chopped dill during the last 2-3 minutes of simmering.
7
7. While the soup simmers, cut the pomegranate in half and use a lemon squeezer or similar tool to extract its juice.
8
8. Once the soup is ready, carefully blend it in a food processor or blender until smooth.
9
9. Add the fresh pomegranate juice to the blended soup, adjusting to taste.
10
10. Reheat the soup gently before serving.
11
11. Serve the soup hot, garnished with a dollop of yogurt, a sprinkle of walnut pieces, and the remaining dill.
Nutrition Information
3.8g
Fat
17g
Carbs
2.5g
Protein
3.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Vibrant Beetroot and Pomegranate Delight.
How many servings does this recipe make?
This recipe makes 4 servings.
Is this soup vegetarian?
Yes, this is a vegetarian-friendly soup.
How many calories are in a serving of this soup?
There are 113 calories per serving.
Is this recipe considered low-fat?
Yes, it is described as a low-fat soup with 3.8g of fat per serving.
What are the primary vegetables used in this soup?
The main vegetables are beetroots, carrots, onions, and parsnip.
Can I use pickled beetroots for this recipe?
No, the recipe specifies using cooked and sliced beetroots that are not pickled.
How do I extract the pomegranate juice?
Cut the pomegranate in half and use a lemon squeezer or similar tool to extract the juice.
What kind of oil is used for cooking?
One tablespoon of light olive oil is used.
How long should the soup simmer?
The soup should simmer for 20 minutes.
What spice is used to add aromatic flavor?
Ground cilantro is used in this recipe.
What kind of stock is recommended?
The recipe calls for vegetable stock.
What is the carbohydrate content per serving?
Each serving contains 17g of carbohydrates.
How much fiber does this soup provide?
It provides 3.5g of fiber per serving.
What protein content can I expect?
There is 2.5g of protein per serving.
What garnishes are used for this soup?
The soup is garnished with yogurt, walnut pieces, and fresh dill.
Do I need a blender for this recipe?
Yes, you need a food processor or blender to blend the soup until smooth.
When should the pomegranate juice be added?
The pomegranate juice should be added to the blended soup after it has been pureed.
How much dill is used in total?
The recipe uses 4 teaspoons of chopped dill.
Is this soup suitable for a light dinner?
Yes, it is described as being perfect for a healthy lunch or light dinner.
What gives the soup its vibrant color?
The combination of roasted beetroots and fresh pomegranate juice creates its stunning color.
How much walnut is needed for the garnish?
Two tablespoons of walnut pieces are used for garnishing.
When is the first portion of dill added?
Two teaspoons of dill are added during the last 2-3 minutes of simmering.
Can I adjust the amount of pomegranate juice?
Yes, the instructions suggest adding the juice and adjusting to taste.
What is the first step in the instructions?
The first step is to heat the olive oil in a large saucepan over medium heat.
How do I prepare the carrots and parsnip?
Both the carrots and the parsnip should be thinly sliced.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe.
Should the soup be served hot or cold?
The soup should be served hot and reheated gently before serving.
How long do I cook the onions, carrots, and parsnip initially?
Cook them for about 5 minutes until they start to soften.
What category does this recipe fall under?
This recipe is categorized under Soups.