Beetroot & Pomegranate Soup (Low Fat) Recipe - Food.com

Ingredients

• 1 tablespoon light olive oil
• 3 ounces onions, finely chopped
• 6 ounces carrots, thinly sliced
• 1 medium parsnip, thinly sliced
• 1/2 teaspoon ground cilantro
• 2 pints vegetable stock
• 12 ounces beetroots, cooked and sliced (not the kind in vinegar)
• 4 teaspoons dill, chopped
• 1 pomegranate
• 4 teaspoons yogurt, to garnish
• 2 tablespoons walnut pieces, to garnish