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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften. | 2. Add the cilantro, then cook for a further 2 minutes. | 3. Add the stock and beetroot. | 4. Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes. | 5. Cut the pomegranate in half and extract the juice using a lemon squeezer. | 6. Blend the soup in a food processor or blender. | 7. Add pomegranate juice to taste. | 8. Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	3	ounces	chopped	34.0194	7.9435	0.9355	0.085
carrot	6	ounces	sliced	69.7398	16.2953	1.5819	0.4082
parsnip	1		sliced	-	-	-	-
cilantro	1/2	teaspoon	ground	0.0383	0.0061	0.0036	0.0009
vegetable stock	2	pints		-	-	-	-
beetroot	12	ounces	cooked sliced	302.6	0.0	67.32	1.7
dill	4	teaspoons	chopped	25.62	4.6343	1.3423	1.2214
pomegranate	1			144.42	32.538000000000004	2.9058	2.0358
yogurt	4	teaspoons		12.4542	0.9514	0.7085	0.6635
walnut	2	tablespoons		240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.