Beetroot & Pomegranate Soup (Low Fat) - cooking recipe

Ingredients

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

Preparation

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