Beet and Pomegranate Soup
This thick and mildly sweet soup tastes lovely on a cold winter’s day. The color is beautiful and the hint of fennel is a tasty addition to the beets.
Serving Size: 4
- 1 tablespoon light olive oil
- 1 med. red onion, chopped
- 2 med. carrots, peeled and chopped
- 1 teaspoon ground coriander
- 1 teaspoon cardamom, ground
- 2 pints vegetable bouillon
- 12 ounces cooked beets (not in vinegar or sweet sour sauce), sliced
- 1 tablespoon freshly ground fennel seeds
- 1 pomegranate
- garnish with walnut pieces, soy yogurt and a few fennel leaves
- Place the oil oil in a large pot, add the red onion pieces and begin to saute until glassy.
- Add the carrot pieces and cook until the begin to soften.
- Using a mortar and pestle or the back of a spoon in a bowl, or a coffee grinder, smash or grind the fennel seeds. Add the fennel to the cooking onions and carrots.
- Add the cooked beets, and the vegetable bouillon.
- Bring to a boil, and then reduce the heat to simmer.
- Add the coriander and cardamom.
- Puree the soup to a smooth consistency.
- Cut the pomegranate in half and using a citrus press, extract the juice.
- Add the pomegranate juice to the soup.
- Season to taste with extra salt and pepper, and perhaps a touch more of the coriander and cardamom spices.
- The soup can be thinned with more pomegranate juice, or if you do not want it to become too sweet, use a bit of water.
- Serve garnished with a walnut pice, soy yogurt, and optionally a few fennel sprigs.
If you can not get a fresh pomegranate, you can use pomegranate juice, but be careful not to get those with added sugar or other juices.
adapted from BBC Good Food “Vegetarian Christmas” Issue 2008