Beetroot & Pomegranate Halo Soup

Submitted by PinkCherryBlossom

"From the 2006 veg. soc. "saints" christmas menu. Make sure not to use beetroot which has been soaked in vinegar."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon light olive oil
• 75 g onions, finely chopped
• 175 g carrots, thinly sliced
• 150 g parsnips, thinly sliced
• 1⁄2 teaspoon ground coriander
• 800 ml light stock
• 350 g cooked beetroots, sliced
• 4 teaspoons fresh dill, chopped
• 1 pomegranate

• To garnish

• 4 tablespoons plain yogurt
• 2 tablespoons walnut pieces (optional)

directions

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.