Beetroot & Pomegranate Halo Soup Recipe

Name: Beetroot & Pomegranate Halo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon light olive oil; 75 g onions, finely chopped; 175 g carrots, thinly sliced; 150 g parsnips, thinly sliced; ½ 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)

Servings: persons

1 tablespoon light olive oil
75 g onions, finely chopped
175 g carrots, thinly sliced
150 g parsnips, thinly sliced
½ 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.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon light olive oil, 75 g onions, finely chopped, 175 g carrots, thinly sliced, 150 g parsnips, thinly sliced, and more.

Yes, Beetroot & Pomegranate Halo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beetroot & Pomegranate Halo Soup

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