Beetroot Pomegranate Halo Soup Food

BEETROOT & POMEGRANATE SOUP (LOW FAT)

Steps:

• Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
• Add the cilantro, then cook for a further 2 minutes.
• Add the stock and beetroot.
• Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
• Cut the pomegranate in half and extract the juice using a lemon squeezer.
• Blend the soup in a food processor or blender.
• Add pomegranate juice to taste.
• Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.

BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL

Steps:

• Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
• Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
• Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

PERSIAN POMEGRANATE SOUP

Steps:

• In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
• Add rice and shredded beets.
• return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
• Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
• Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

FETA, BEETROOT & POMEGRANATE SALAD

Steps:

• Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
• Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.