Ingredients for Beetroot Pomegranate Soup Low Fat
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium parsnip, chopped
- 1/4 cup fresh cilantro, chopped
- 4 cups vegetable stock
- 2 medium beetroots, cooked, peeled and diced
- 2 teaspoons fresh dill (for soup) and 1-2 sprigs fresh dill (for garnish)
- 1 large pomegranate (for juice, or 1/2 cup bottled pomegranate juice), yielding juice to taste (starting with 1/4 cup)
- 2 tablespoons plain Greek yogurt
- 1/4 cup chopped walnuts
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How to Make Beetroot Pomegranate Soup Low Fat
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 medium onion (chopped), 1 medium carrot (chopped), and 1 medium parsnip (chopped). Sauté for 5 minutes, until softened.
- Stir in 1/4 cup chopped cilantro and cook for 2 minutes more.
- Add 4 cups vegetable stock and 2 medium beetroots (cooked and peeled, diced).
- Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in 2 teaspoons fresh dill during the last 2-3 minutes of simmering.
- Cut a pomegranate in half and extract the juice using a citrus juicer (or use 1/2 cup pomegranate juice from a bottle).
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Stir in pomegranate juice to taste (start with 1/4 cup and add more as needed).
- Reheat gently. Serve garnished with 2 tablespoons plain Greek yogurt, 1/4 cup chopped walnuts, and the remaining fresh dill.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
4g
Carbs
9g
