This beautifully coloured soup is great on a winter day with a chunk of warm bread. It's vegan but vegetarians and meat eaters are sure to love it too!

Prep Time: 10 mins
Cooking Time: 25 mins
Serves: 4

Calories per portion: 158 kcals (including garnish)
Fat per portion: 5.4g (including garnish)

1tbsp light olive oil
75g (3oz) onion, finely chopped
175g (6oz) carrots, diced
150g (5oz) parsnips, thinly sliced
1/2 tsp ground coriander
800ml (1 1/3 pints) light stock
350g (12oz) cooked beetroot (not in vinegar), sliced
4 tsp fresh dill, chopped
1 pomegranate

To garnish
4 tbsp soya yoghurt
2 tbsp walnut pieces (optional)

1. 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.
2. 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.
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 granary or rye rolls (bread is optional and not included in calorie/fat count).

For more information and recipe ideas, visit www.vegsoc.org.

See more pomegranate recipes

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