Persian Pomegranate Soup

• 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.

water, chicken, turmeric, salt, grain rice, beets, parsley, cilantro, mint, pomegranate juice

Taken from www.food.com/recipe/persian-pomegranate-soup-465886 (may not work)