1tbsp light olive oil
75g (3oz) onion, finely chopped
175g (6oz) carrots, diced
150g (5oz) parsnips, thinly sliced
½ tsp ground coriander
800ml (1⅓ pints) light stock
350g (12oz) cooked beetroot (not in vinegar), sliced
4tsp fresh dill, chopped
1 pomegranate

To garnish

4tbsp soya yogurt
2tbsp walnut pieces (optional)


Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 mins until it starts to soften. Add the coriander and cook for a further 2 mins.

Add the stock and beetroot. Bring to the boil and then simmer for 20 mins, adding 2 tsp of dill for the last 2 or 3 mins.

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 granary or rye rolls (bread is optional and not included in calorie/fat count).

www.vegsoc.org 

(Source: health-heaven)

Serves 10

1 cup cooked beans, rinsed and drained
1/2 cup whole wheat breadcrumbs ( add more if you need )
1/2 small red onion, finely chopped
1 medium shredded carrot
1/2 tsp chili powder
2 tsp garlic powder
1 tsp dried celery
1 tsp black pepper
1 tsp salt
1 tsp natural seasoning
egg substitute


Combine all ingredients in a bowl, add them to food processor, mix it. Put mixture in a bowl and squish with your fingers to get it all to mash together. Add more breadcrumbs if needed. Form into patties, put them on a baking paper and bake on one side for 15-20 minutes without moving or turning it, and 10 minutes on other side ( 180 °C ). Serve with swiss chard like I did or anything you like. :)    

(Source: health-heaven)