Prep 10 mins
Cook 25 mins
I saw this in a vegetarian cooking magazine and the photo looked so stunning I had to add it. It will be a hard sell to get my husband to try anything with beets but I love them so I will give them a shot the next time I am cooking for myself. You could probably use pomegranate juice to save the actual juicing process but I am not sure how much juice you get from a pomegranate to give an equivalent measure.
- 1 tablespoon light olive oil
- 3 ounces onions, finely chopped
- 6 ounces carrots, thinly sliced
- 1 medium parsnip, thinly sliced
- 1⁄2 teaspoon ground cilantro
- 2 pints vegetable stock
- 12 ounces beetroots, cooked and sliced (not the kind in vinegar)
- 4 teaspoons dill, chopped
- 1 pomegranate
- 4 teaspoons yogurt, to garnish
- 2 tablespoons walnut pieces, to garnish
- Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
- Add the cilantro, then cook for a further 2 minutes.
- Add the stock and beetroot.
- Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
- Cut the pomegranate in half and extract the juice using a lemon squeezer.
- Blend the soup in a food processor or blender.
- Add pomegranate juice to taste.
- Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.
Very tasty! I made it with yellow beets, so the color was different, but the taste was still fantastic.