Beetroot & parsnip soup

Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society
Beetroot & parsnip soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 tbsp light olive oil
  • 75 g finely chopped onions
  • 175 g chopped carrots
  • 150 g parsnips, finely chopped
  • 1/2 tsp ground coriander
  • 800 ml vegetable stock
  • 350 g cooked beetroot
  • 4 tsp finely chopped dill
  • 1 pomegranate

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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