Iranian-inspired Beet Gaz

Ingredients

• 4 medium-sized beets, peeled and diced (500g) 4 medium-sized beets, peeled and diced (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1/4 cup (30g) chopped walnuts 1/4 cup (30g) chopped walnuts
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves for garnish Fresh mint leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 22g, 15g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the diced beets to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the beets are tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the pomegranate molasses. Season with salt and pepper to taste.
6. 6.
   In a small bowl, whisk the yogurt until smooth. Gradually add a ladleful of the hot soup to the yogurt, whisking continuously to temper it.
7. 7.
   Slowly pour the tempered yogurt mixture into the pot of soup, stirring well to combine.
8. 8.
   Heat the soup gently for a few minutes, but do not let it boil.
9. 9.
   Serve the Beet Gaz hot, garnished with chopped walnuts and fresh mint leaves.

Treat your ingredients with care...

• Beets — To prevent staining, wear gloves while peeling and handling beets.
• Pomegranate molasses — If you don't have pomegranate molasses, you can substitute it with a mixture of equal parts pomegranate juice and honey.

Tips & Tricks

• For a creamier texture, you can blend in some cooked and peeled chickpeas along with the beets.
• Adjust the sweetness and tanginess of the soup by adding more or less pomegranate molasses according to your taste preference.
• Serve the Beet Gaz chilled during hot summer months for a refreshing twist.

Serving advice

Serve the Beet Gaz as a starter or light lunch. Accompany it with warm crusty bread or pita for a satisfying meal.

Presentation advice

To enhance the visual appeal, drizzle a swirl of yogurt on top of the soup and sprinkle some chopped walnuts and fresh mint leaves as a garnish.