Beetroot Pomegranate Soup Low Fat Recipes

LOW CALORIE BEETROOT SOUP

Steps:

• In a soup pot melt ½ tbsp butter. Add the minced white onion, crushed garlic cloves, chopped celery stalk and a pinch of salt. Cook at medium low heat for 8 minutes, until veggies are soft.
• Add diced pre-cooked beetroot, diced apple, milk, vegetable broth, nutmeg, thyme, black pepper and 1 tsp salt. Simmer for 8-10 minutes, until beet pieces are very soft.
• Meanwhile, in a medium non-stick skillet over medium heat, melt remaining butter and add chickpeas, pumpkin seeds, paprika and ¼ tsp salt. Cook, mixing often, until chickpeas and seeds are crunchy and have a deep golden brown color. Rest until needed.
• Process soup with a blender until you have a nice and creamy consistency.
• Serve soup topped with sour cream, chickpeas and pumpkin seeds, and parsley leaves.

BEETROOT & POMEGRANATE SOUP (LOW FAT)

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.