Beetroot and Pomegranate Soup

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    Yields1 Serving
     1 tbsp Light olive oil
     75 g Onion, finely chopped
     175 g Carrots, thinly sliced or small dice
     150 g Parsnips, thinly sliced or small dice
     0.50 tsp Ground coriander
     800 ml Light stock
     350 g 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)

    Ingredients

     1 tbsp Light olive oil
     75 g Onion, finely chopped
     175 g Carrots, thinly sliced or small dice
     150 g Parsnips, thinly sliced or small dice
     0.50 tsp Ground coriander
     800 ml Light stock
     350 g 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)

    Directions

    Beetroot and Pomegranate Soup
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