Beetroot Pomegranate Soup Low Fat Recipe

Ingredients for Beetroot Pomegranate Soup Low Fat

• Light Olive Oil
• Onions
• Carrots
• 1 medium parsnip (chopped)
• Ground Cilantro
• Vegetable Stock
• Beetroots
• 2 teaspoons fresh dill
• 1 pomegranate (or 1/2 cup pomegranate juice)
• 2 tablespoons plain Greek yogurt
• Walnut Pieces

How to Make Beetroot Pomegranate Soup Low Fat

1. 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.
2. Stir in 1/4 cup chopped cilantro and cook for 2 minutes more.
3. Add 4 cups vegetable stock and 2 medium beetroots (cooked and peeled, diced).
4. 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.
5. Cut a pomegranate in half and extract the juice using a citrus juicer (or use 1/2 cup pomegranate juice from a bottle).
6. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
7. Stir in pomegranate juice to taste (start with 1/4 cup and add more as needed).
8. Reheat gently. Serve garnished with 2 tablespoons plain Greek yogurt, 1/4 cup chopped walnuts, and the remaining fresh dill.