Beetroot and pomegranate soup

Ingredients

40 gm butter          1 large onion         800 gm beetroot

1 pear                  Sea salt          Black pepper

1.2 litres  stock       22 ml pomegranate juice      Grated nutmeg

Fresh cream       Chopped parsley           Pomegranate seeds

Method: 

Melt butter and fry onions until soft. Add beetroot and stir for five minutes. Add pear, stock and seasoning and simmer for 30 minutes. Liquidise soup with pomegranate juice and nutmeg. Serve with a dollop of fresh cream. Add parsley and pomegranate seeds to decorate.

I actually let this soup cool because of the change in weather and then served it. Avoid cream for a low fat version! It was quite a hit, so try both hot and cold versions and see which one you prefer.