This beautifully coloured soup is delicious with a chunk of bread; it's vegan, but vegetarians and meat eaters will love this vegetable soup recipe too.
Ingredients For Beetroot, Pomegranate And Parsnip Soup Recipe
1 tablespoon Light Olive Oil
75 gram Onion, Finely Chopped
175 gram Carrots, Diced
150 gram Parsnips, thinly sliced
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9 Gte mso
10 Gte mso
teaspoon Tsp ground coriander
800 milliliter Light stock
350 gram Cooked beetroot, sliced
4 teaspoon Fresh Dill, Chopped
1 Pomegranate
To garnish
4 tablespoon Soya yogurt
Nutrition value
137
calories per serving
5 g Fat4 g Protein20 g Carbs8 g FiberOther
Current Totals
5 g Fat
4 g Protein
20 g Carbs
8 g Fiber
MacroNutrients
Carbs
20 g
Protein
4 g
Fiber
8 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
134 mg
Iron
2 mg
Vitamin A
1324 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
133 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
1 mg
Phosphorus
92 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
