Pomegranate and Herb Soup
Ingredients
- 3 white onions
- 6 garlic cloves, minced
- 100g fresh parsley
- 100g fresh coriander
- 50g chives
- 50g mint
- 2 cooked beetroots
- 2 cups of pomegranate juice (fresh or shop-bought)
- 5 cups of boiling water
- 1/2 cup split peas
- 1/2 cup basmati rice
- 4 tbsp dried mint
- 3 tbsp pomegranate molasses
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- A handful of pomegranate seeds as garnish
- Cooking oil
Preparation
Finely slice the onions with 0.5 tsp of salt and sauté in 2-3 tbsp of oil until translucent. Then add the turmeric until softened. Set aside half.
Add in the minced garlic and sautee briefly for 1-2 minutes. Then, add the dried mint and sautee for 1-2 minutes.
Finely chop the herbs. Add in the split peas, rice and chopped herbs, cover with the boiling water and the pomegranate juice and bring to a boil.
Put the lid on and turn to a very low heat for 30 minutes.
Stir in the pomegranate molasses. Put the lid back on and allow it to cook for another 15 minutes.
When serving, heat up 2-3 tbsp oil and add in some dried mint. Heat it for 30 seconds only. Remove from heat and pour on top of the soup as garnish. Add the rest of the fried onions that were set aside and pomegranate seeds for garnish.
Notes
You can use fresh pomegranate juice by blending and straining pomegranate seeds or buy prepared pomegranate juice.
