Beetroot & Pomegranate Soup (Low Fat)

• 1 tablespoon light olive oil
• 3 ounces onions, finely chopped
• 6 ounces carrots, thinly sliced
• 1 medium parsnip, thinly sliced
• 1/2 teaspoon ground cilantro
• 2 pints vegetable stock
• 12 ounces beetroots, cooked and sliced (not the kind in vinegar)
• 4 teaspoons dill, chopped
• 1 pomegranate
• 4 teaspoons yogurt, to garnish
• 2 tablespoons walnut pieces, to garnish

1. Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
2. Add the cilantro, then cook for a further 2 minutes.
3. Add the stock and beetroot.
4. Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
5. Cut the pomegranate in half and extract the juice using a lemon squeezer.
6. Blend the soup in a food processor or blender.
7. Add pomegranate juice to taste.
8. Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.

light olive oil, onions, carrots, parsnip, ground cilantro, vegetable stock, beetroots, dill, pomegranate, yogurt, walnut pieces

Taken from www.food.com/recipe/beetroot-pomegranate-soup-low-fat-345547 (may not work)