Beet and Pomegranate Cream Soup







A recipe allowed in a / / diet.

This beet and pomegranate cream soup is perfect for when you want to detox a bit. Beet is packed full of antioxidants, that are great for purifying our bodies. Give this soup a savory flavor by mixing in some pomegranate, coriander, dill, parmesan, and a few crunchy walnuts.

Nutritional Chart

Calories: 367 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 17 g
  • 43 g

Ingredients Needed for Beet and Pomegranate Cream Soup

1 ½ tablespoons of olive oil
1 onion, chopped
1 teaspoon red peppercorns
1 carrot, small dices
1 small parsnip, thinly sliced
1 teaspoon fresh coriander, chopped
1 teaspoon fresh dill, chopped
2 cups of vegetable stock
½ pomegranate
7 ounces of canned beets
¼ cup parmesan, shredded
walnuts, crushed

How to Make Beet and Pomegranate Cream Soup

  1. Heat a saucepan over medium heat and add the olive oil. Add the onion and red peppercorns. Cook it for 1 minute.
  2. Add the carrot, parsnip, coriander, and dill. Give it a good stir. Pour the stock and let simmer for 30 minutes.
  3. Squeeze the juice out of the pomegranate.
  4. Take the soup and add the canned beet, parmesan, and season with salt and pepper.
  5. Blend the soup until smooth and creamy.

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