Persian Pomegranate Soup Recipe

Name: Persian Pomegranate Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 4 teaspoons chicken consomme (parve); 1/4 teaspoon turmeric; 2 teaspoons salt; 1 cup medium grain rice, checked and washed; 3 large beets, shredded; 1 cup parsley, chopped (about 1 bunch, stems discarded); 1 cup cilantro, chopped (about 1 bunch, stems discarded); 1 tablespoon dried mint; 2 cups pomegranate juice

Servings: persons

6 cups water
4 teaspoons chicken consomme (parve)
1/4 teaspoon turmeric
2 teaspoons salt
1 cup medium grain rice, checked and washed
3 large beets, shredded
1 cup parsley, chopped (about 1 bunch, stems discarded)
1 cup cilantro, chopped (about 1 bunch, stems discarded)
1 tablespoon dried mint
2 cups pomegranate juice

1
In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
2
Add rice and shredded beets.
3
return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
4
Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
5
Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups water, 4 teaspoons chicken consomme (parve), 1/4 teaspoon turmeric, 2 teaspoons salt, and more.

Yes, Persian Pomegranate Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Pomegranate Soup

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