Beetroot and Pomegranate Soup

This Beetroot and Pomegranate Soup combines sweet and earthy flavours. It is suitable for the majority of diets, making it an attractive choice for a party menu.



Dill and beetroot are a classic combination. The tang of the added pomegranate lightens the flavours; and yoghurt and/or walnuts add protein, making this soup a light meal. Alternatively, serve the soup with bread (Gluten Free where necessary) and cheese (not Dairy Free or Vegan diets) or with walnut bread (not Nut Free diet) to make a more nutritious dish.

Diets for which Beetroot and Pomegranate Soup is suitable:

Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cook: 25 mins | Serves: 4
1 tbsp olive oil
1 onion, finely chopped
175g carrots, peeled and chopped
150g parsnips, peeled and chopped
1/2 tsp ground coriander
800ml vegetable stock*
350g cooked beetroot (not in vinegar), chopped
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp fresh dill, chopped
1/2 pomegranate
2 tbsp walnuts (optional)**
4 tbsp yoghurt (optional)***

Method

HEAT the oil in a large saucepan and cook the onion, carrots and parsnips over a low to medium heat for 5 minutes, until they are soft.
ADD the coriander and cook for another 2 minutes.
ADD the stock and beetroot, salt and pepper and bring to the boil.
SIMMER for 20 minutes until the vegetables are soft.
ROAST the walnuts in a dry frying pan until slightly golden, if adding.
SPOON the pomegranate seeds from the shell.
EXTRACT the juice of the seeds, keeping aside a few pomegranate seeds to decorate. Use a juicer or crush the seeds in a bowl and pour off the juice. (You can use bought pomegranate juice although this is often sweetened and will not have the tang of the fresh fruit.)
ADD 1 tbsp dill to the soup and cook for another minute or two.
COOL the soup a little and blend using a liquidiser or blender. Alternatively, mash for a rough texture.
ADD the pomegranate juice.
TASTE and adjust the seasoning.
HEAT and serve, topped with your choice of dill, yoghurt and/or walnuts.

Serve

– As a satisfying soup.
– For a light meal include yoghurt*** (not Dairy Free or Vegan diets) and/or nut** (not Nut Free diet) topping and, to accompany, walnut bread or bread and cheese (not Dairy Free or Vegan diets)

Notes

* Make your own vegetable stock or boil a heaped handful of various fresh herbs (basil, chervil, dill, parsley, thyme etc) with the soup and remove the herbs before blending.
** Replace walnuts with pumpkin or sunflower seeds for Nut Free diet.
*** For Dairy Free and Vegan diets select soya yoghurt.

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