1 tbsp light olive oil
75g onion, finely chopped
175g carrots, thinly sliced or small dice
150g parsnips, thinly sliced or small dice
½ tsp ground coriander
800ml light stock
350g cooked beetroot (not in vinegar), sliced
4 tsp fresh dill, chopped
4 tbsp plain yoghurt or soya yoghurt
2 tbsp walnut pieces (optional)
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.
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.
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).
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).
Republished with permission from The Vegetarian Society, UK.