Beetroot, Pomegranate And Parsnip Soup Recipe
Recipe By Good To Know
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.
5
14 Rating -
Rate
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beetroot, Pomegranate And Parsnip Soup Recipe
- 1/4 tablespoon Light Olive Oil
- 18.75 gram Onion, Finely Chopped
- 43.75 gram Carrots, Diced
- 37.50 gram Parsnips, thinly sliced
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- 2.25 Gte mso
- 2.50 Gte mso
- teaspoon Tsp ground coriander
- 200 milliliter Light stock
- 87.50 gram Cooked beetroot, sliced
- 1 teaspoon Fresh Dill, Chopped
- 1/4 Pomegranate
- As required To garnish
- 1 tablespoon Soya yogurt
Nutrition
value
value
137
calories per serving
5 g Fat4 g Protein20 g Carbs8 g FiberOther
Current Totals
- Fat5g
- Protein4g
- Carbs20g
- Fiber8g
MacroNutrients
- Carbs20g
- Protein4g
- Fiber8g
Fats
- Fat5g
Vitamins & Minerals
- Calcium134mg
- Iron2mg
- Vitamin A1324mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9133mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium77mg
- Manganese< 1mg
- Phosphorus92mg
- Selenium4mcg
- Zinc< 1mg
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
Recipe By Good To Know