* 1 tablespoon olive oil light
    * 75g (3 oz) onions, finely chopped
    * 175g (6 oz) carrots, diced
    * 150g (5oz) parsnips, thinly sliced
    * ½ teaspoon ground coriander
    * 800ml (1 1 / 3 liters) light stock
    * 350g (12 ounces cooked) beets (cut not in vinegar), sliced
    * 4tsp fresh dill, chopped
    * 1 pomegranate

To garnish

    Soy yogurt * 4tbsp
    * 2 tbsp walnut pieces (optional)


   1st Heat the oil in a large pan and sweat the onion, carrot and parsnip for 5 minutes until it begins to soften. Add the coriander and add another 2 minutes.
   2nd Pour broth and beets. Bring to a boil and let simmer for 20 minutes then, with 2 tsp dill for the last 2 or 3 minutes.
   3rd Cut the pomegranate in half and extract the juice with a lemon squeezer. Blend to taste the soup and the juice (up to 4 tablespoons).
   4th Garnish with the yoghurt, walnut pieces and remaining 2 teaspoons chopped dill. Serve with walnut bread or granary or rye bread (bread is optional and do not count calories and fat).

Nutrition information per serving

    * 158 Calories (kcal)
    * 5.4 g fat

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.