Pomegranate and Beet Soup

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Pomegranate and Beet Soup

Pomegranate and Beet Soup


  • 2/3 cup yellow split peas
  • 1/2 cup rice
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound beets, peeled and cut into 1/2-inch dice
  • 1/4 cup pomegranate syrup (more if desired)
  • 2 tbsp granulated sugar (for Paleo style use molasses or maple syrup)
  • 1 tsp turmeric
  • salt and pepper to taste
  • 2 tbsp vegetable oil, divided
  • 1 tbsp dried mint


1- In large pot heat one tablespoon oil, add onion and turmeric. Sauté until onions are golden. Add the  minced garlic and sauté for another one minute. Add yellow split peas, rice, beets, salt, pepper and 4 cups water to the pot. Bring it to boil and cover and simmer for at least 30-35 minutes until beets are tender and rice begins to split apart.

2- Add pomegranate syrup and sugar, continue cooking for another 30 minutes and soup is reaches a creamy consistency. At this point taste it, if you like it sour add more pomegranate syrup, if by any chance is too sour add  more sugar to bring it to your desire taste. Take a note of it so you know how much pomegranate syrup to add to your soup for the next time.

3- In a small saucepan heat 1 tablespoon oil and add mint, saute for just a few seconds. Remove from heat.

4- Add the mint mixture to boiling soup and let it simmer for 2 more minutes and then serve.

Note: If you have a hard time finding pomegranate syrup you can make your own by boiling down pomegranate juice until you have a consistency that’s a little thinner than maple syrup. If you use fresh or unsweetened bottled juice, add some sugar; if you use pomegranate juice that are sweetened, taste it first before adding any sugar.

Facts about pomegranate:  According to John Heinerman, in the Encyclopedia of Healing Juices, beets are a blood-building herb that detoxifies blood and renews it with minerals and natural sugars. Beet greens or leaves are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A.

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