Beetroot & parsnip soup
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Beetroot & parsnip soup
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Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society
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Ingredients
- 1 tbsp light Olive oil
- 75g finely chopped Onions
- 175g chopped Carrots
- 150g Parsnips, finely chopped
- 1/2 tsp ground Coriander
- 800ml vegetable stock
- 350g cooked Beetroot
- 4 tsp finely chopped Dill
To garnish
- 4 tbsp plain Yogurt
- 2 tbsp walnut halves
Method
1. 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.2. 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.
3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup with an electric blender and add the juice to taste (up to 4 tbsp).
4. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.
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Latest Comment
Where is the pomegranate in the ingredients???
No mention of pomegranite in the ingredients!