Cleansing Soup Recipe

Ingredients

• 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)

Directions

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).