Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1014.87 Kcal (4249 kJ) | ||
| Calories from fat | 59.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 10% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 37279.62mg | 1553% | |
| Potassium | 639.65mg | 14% | |
| Total Carbs | 194.32g | 65% | |
| Sugars | 19.09g | 76% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 68.2mg | 379% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 216.56 Kcal (907 kJ) | ||
| Calories from fat | 12.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 10% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 7955.05mg | 1553% | |
| Potassium | 136.49mg | 14% | |
| Total Carbs | 41.46g | 65% | |
| Sugars | 4.07g | 76% | |
| Dietary Fiber | 1.39g | 26% | |
| Protein | 1.03g | 10% | |
| Vitamin C | 3.3mg | 26% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 14.5mg | 379% | |
| Calcium | 11.1mg | 5% | |
* 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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