Beetroot Pomegranate Halo Soup Recipes

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.

ROASTED GARLIC AND BEET SOUP

Steps:

• Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
• Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

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.

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.