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
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).