Beetroot & Pomegranate Soup (Low Fat)

Recipe by Sarah_Jayne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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