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Eating veggie » Recipes » Beetroot and Pomegranate Halo Soup

Beetroot and Pomegranate Halo Soup

Prep time 10 mins, cook time 25 mins

Serves 4

Dairy-Free, Low Fat, Vegan, Suitable for Freezing, Egg-Free, Gluten-Free, Wheat-Free


  • 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)


  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).

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