1. Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften. 2. Add the cilantro, then cook for a further 2 minutes. 3. Add the stock and beetroot. 4. Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes. 5. Cut the pomegranate in half and extract the juice using a lemon squeezer. 6. Blend the soup in a food processor or blender. 7. Add pomegranate juice to taste. 8. Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
