Beetroot and Pomegranate Halo Soup

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 yogurt
• 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 yogurt, 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).