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Beetroot & Pomegranate Halo Soup Preperation Time: 10 minsCooking Time: 25 mins Serves 4 Can be vegan Calories per portion: 158 kcals (including garnish) Fat per portion: 5.4g (including garnish) INGREDIENTS 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 1 pomegranate To garnish 4 tbsp plain/soya yoghurt 2 tbsp walnut pieces (optional) METHOD 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 (bread is optional and not included in calorie/fat count). © The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org. |
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