Beetroot & Pomegranate Halo Soup

• 1 tablespoon light olive oil
• 75 g onions, finely chopped
• 175 g carrots, thinly sliced
• 150 g parsnips, thinly sliced
• 12 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)

1. Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften.
2. Add the coriander and cook for a further 2 minutes.
3. Add the stock and beetroot.
4. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.
5. Cut the pomegranate in half and extract the juice using a lemon squeezer.
6. Blend the soup and add the juice to taste (up to 4 tbsp).
7. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.
8. Serve with walnut bread or if nut free, granary or rye rolls.

light olive oil, onions, carrots, parsnips, ground coriander, light stock, beetroots, fresh dill, pomegranate, plain yogurt, walnut

Taken from www.food.com/recipe/beetroot-pomegranate-halo-soup-192567 (may not work)