Prep Time: 10 mins
Cooking Time: 25 mins
Serves 4
Can be vegan
Calories per portion: 158 kcals (including garnish)
Fat per portion: 5.4g (including garnish)
INGREDIENTS
1 tbsp light olive oil
75g onion, finely chopped
175g carrots, thinly sliced or small dice
150g parsnips, thinly sliced or small dice
½ tsp ground coriander
800ml light stock
350g cooked beetroot (not in vinegar), sliced
4 tsp fresh dill, chopped
1 pomegranate
To garnish
4 tbsp plain/soya yoghurt
2 tbsp walnut pieces (optional)
METHOD
1. Heat the oil in a large saucepan and sweat the onion, carrot and
parsnip for 5 minutes until starting to soften. Add the coriander and
cook for a further 2 minutes.
2. Add the stock and beetroot. Bring to the boil and then simmer for
20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.
3. 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).
4. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped
dill. Serve with walnut bread or if nut free, granary or rye rolls (bread
is optional and not included in calorie/fat count).
©The
Vegetarian Society 2006
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