Beetroot & Pomegranate Halo Soup

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 oil75g onion, finely chopped175g carrots, thinly sliced or small dice150g parsnips, thinly sliced or small dice½ tsp ground coriander800ml light stock350g cooked beetroot (not in vinegar), sliced4 tsp fresh dill, chopped1 pomegranateTo garnish4 tbsp plain/soya yoghurt2 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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Ps For More Mouth Watering Meals Please visit Vegetarian Cooking Made Easy