Beetroot & Pomegranate Halo Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the 2006 veg. soc. saints christmas menu. Make sure not to use beetroot which has been soaked in vinegar. Ingredients:
1 tablespoon light olive oil |
75 g onions, finely chopped |
175 g carrots, thinly sliced |
150 g parsnips, thinly sliced |
1/2 teaspoon ground coriander |
800 ml light stock |
350 g cooked beetroots, sliced |
4 teaspoons fresh dill, chopped |
1 pomegranate |
4 tablespoons plain yogurt |
2 tablespoons walnut pieces (optional) |
Directions:
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.
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