Beetroot, Pomegranate & Parsnip Soup
This beautifully coloured soup is delicious served with a chunk of freshly baked bread. It’s vegan, but vegetarians and meat eaters are sure to love it too.
Beetroot, Pomegranate & Parsnip Soup
Ingredients
- 1 tbsp light olive oil
- 75 g 3oz onion, finely chopped
- 175 g 6oz carrots, diced
- 150 g 5oz parsnips, thinly sliced
- ½ tsp ground coriander
- 800 ml 1⅓ pints light stock
- 350 g 12oz cooked beetroot (not in vinegar), sliced
- 4 tsp fresh dill chopped
- 1 pomegranate
- To garnish
- 4 tbsp soya yogurt
- 2 tbsp walnut pieces optional
Instructions
- Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 mins until it starts to soften. Add the coriander and cook for a further 2 mins.
- Add the stock and beetroot. Bring to the boil and then simmer for 20 mins, adding 2 tsp of dill for the last 2 or 3 mins.
- Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).
- Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or granary or rye rolls (bread is optional and not included in calorie/fat count).
