Beetroot & Pomegranate Soup (Low Fat)

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
2. Add the cilantro, then cook for a further 2 minutes.
3. Add the stock and beetroot.
4. Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
5. Cut the pomegranate in half and extract the juice using a lemon squeezer.
6. Blend the soup in a food processor or blender.
7. Add pomegranate juice to taste.
8. Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.