Beetroot & parsnip soup

Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.

Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.

Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup with an electric blender and add the juice to taste (up to 4 tbsp).

Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.