Beetroot, pomegranate and parsnip soup recipe

(198 ratings)

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...

Beetroot, pomegranate and parsnip soup
(Image credit: WestEnd61/REX/Shutterstock)
  • healthy
  • Vegan
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Five A DayTwo
Nutrition Per PortionRDA
Calories158 Kcal8%
Fat5.4 g8%

This beetroot, pomegranate and parsnip soup is a rare delight and, we're willing to bet, not a combination you might have thought to try before.

We love this soup for the vibrant purple colour but it's not just style - there's substance in there too. Beetroot is a powerhouse vegetable, packed with iron and folate which can help to lower blood pressure. Plus the flavour is a taste sensation. The parsnips add a lovely mellow sweetness and the pomegranate complements this with a tangy sweetness over the top. This soup is suitable for vegans but it will be popular with vegetarians and meat-eaters, too. 


  • 1 tbsp light olive oil
  • 75g (3oz) onion, finely chopped
  • 175g (6oz) carrots, diced
  • 150g (5oz) parsnips, thinly sliced
  • ⅓ tsp ground coriander
  • 800ml (1⅓ pints) light stock
  • 350g (12oz) cooked beetroot (not in vinegar), sliced
  • 4 tsp fresh dill, chopped
  • 1 pomegranate
  • 4 tbsp soya yogurt (optional, to garnish)
  • 2 tbsp walnut pieces (optional, to garnish)




  1. To make this superfood recipe, heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 mins until it starts to soften. Add the coriander and cook for a further 2 mins.
  2. Add the stock and beetroot. Bring to the boil and then simmer for 20 mins, adding 2 tsp of dill for the last 2 or 3 mins.
  3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).
  4. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or granary or rye rolls (bread is optional and not included in calorie/fat count).

Top tip for making this beetroot, pomegranate and parsnip soup

Before you juice the pomegranate, extract a few whole seeds from the fruit and reserve them, to use as a garnish on top of the soup when you serve it.

What's the quickest way to de-seed a pomegranate?

The quickest way is to cut the pomegranate in half with a large knife. Hold out your left hand (or right hand if you're left-handed), palm upwards, with your fingers splayed. Place the pomegranate over your splayed fingers, cut side down, over a large bowl. Whack the back (skin side) of the pomegranate with a large wooden spoon and the seeds will pop out from between your fingers. You may need to pick out a few bits of pith from the seeds before using them.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.