Directions:
- 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.
- 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.
- 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).
- Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or if nut free, granary or rye rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.13 Kcal (968 kJ) | ||
| Calories from fat | 62.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 1% | |
| Sodium | 514.14mg | 21% | |
| Potassium | 1182.94mg | 25% | |
| Total Carbs | 34.69g | 12% | |
| Sugars | 23.65g | 95% | |
| Dietary Fiber | 8.42g | 34% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 70.5mg | 392% | |
| Calcium | 95.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 47.77 Kcal (200 kJ) | ||
| Calories from fat | 12.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 11% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 1% | |
| Sodium | 106.26mg | 21% | |
| Potassium | 244.48mg | 25% | |
| Total Carbs | 7.17g | 12% | |
| Sugars | 4.89g | 95% | |
| Dietary Fiber | 1.74g | 34% | |
| Protein | 1.99g | 19% | |
| Vitamin C | 4.7mg | 38% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 14.6mg | 392% | |
| Calcium | 19.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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