Beetroot Pomegranate Soup Low Fat Recipes

PERSIAN POMEGRANATE SOUP

Persian Pomegranate Soup image

This is from 'Persian Food from the non-Persian Bride' by Reyna Simnegar. It's like Persian Borscht! The original recipe includes meatballs which I am leaving out.

Provided by baezus

Categories Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 cups water
4 teaspoons chicken consomme (parve)
1/4 teaspoon turmeric
2 teaspoons salt
1 cup medium grain rice, checked and washed
3 large beets, shredded
1 cup parsley, chopped (about 1 bunch, stems discarded)
1 cup cilantro, chopped (about 1 bunch, stems discarded)
1 tablespoon dried mint
2 cups pomegranate juice

Steps:

In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
Add rice and shredded beets.
return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

Nutrition Facts : Calories 178.1, Fat 0.6, SaturatedFat 0.1, Sodium 817.1, Carbohydrate 40.1, Fiber 1.5, Sugar 12.6, Protein 3.1

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