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Beetroot, Pomegranate & Parsnip Soup

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

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).