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Feb 28, 2014

Cleansing Soup Recipe

  • 1tbsp light olive oil
  • 75g onion, finely chopped
  • 175g carrots, diced
  • 150g  parsnips, thinly sliced
  • ½ tsp ground coriander
  • 800ml light stock
  • 350g cooked beetroot (not in vinegar), sliced
  • 4tsp fresh dill, chopped
  • 1 pomegranate
To garnish
  • 4tbsp natural yogurt
  • 2tbsp walnut pieces (optional)
  1. Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 mins until it starts to soften. Add the coriander and cook for a further 2 mins.
  2. Add the stock and beetroot. Bring to the boil and then simmer for 20 mins, adding 2 tsp of dill for the last 2 or 3 mins.
  3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).
  4. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or granary or rye rolls (bread is optional).