I'm not sure about this one! The recipe was taken from one with pomegranate added too. When I made this I added 8 tbsp of pomegranate juice that I squeezed from one. The carrots and beetroot had already made the soup sweet enough, so I really don't think the pomegranate is actually necessary! I've only tasted the soup so far and haven't had a bowl full yet. I think it is a bit too sweet - and I do generally have a sweet tooth. So not sure on this one but here's the recipe anyway if I want to try it again!
EDIT: I tried a bowl full of the soup and it was really actually quite nice! I think it's the kind of soup that you have to be in the mood for something sweet!
Serves: 4
Total Quantity:1600ml
Serving size: 400ml
Calories: 325 kcals total, 80 kcals per serving
150g red onion - diced
Squirt of garlic puree
200g carrots - diced
1/2 tsp ground coriander
2 tsp veg stock
1 litre water
500g cooked beetroot, sliced
1tsp dill
1. Fry the garlic, onion, and carrots until soft
2. Add corriander, stock, water and beetroot. Bring to the boil and simmer for 20 mins.
3. Add the dill and blend.
Source:
Adapted from: http://www.goodtoknow.co.uk/food/149278/Beetroot--amp--pomegranate-soup left out the parsnips and found the pomegranate juice unnecessary (Especially when pomegranates are quite pricey!)
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