1001 LOW FAT VEGETARIAN RECIPES https://blog.dnevnik.hr/1001-low-fat-vegetarian-recipe

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The pomegranate, an attractive, apple-shaped fruit with red-gold skin and a large tubular calyx on its top which resembles a crown, is traditionally regarded as the fruit which brings good fortune and abundance into our homes.
The pomegranate tree is recorded as the oldest cultivated fruit-bearing tree. It first appeared in the area between Iran and north India and has been cultivated from ancient times until today throughout the Mediterranean basin and as far as India. The pomegranate tree is a deciduous shrub or small tree which can grown to a height of 3-4m. The leaves are glossy and 8cm in length. The pomegranate tree has orange-yellow flowers in shape of trumpets with crumpled petals. The blossoms are 5cm long, often grow in groups of two and bloom for long periods in the summer. The fruit are round and shiny, reddish or yellowish when ripe and full of crunchy seeds. Eating a pomegranate requires quite an effort since every seed must be taken out separately. This is the main reason why it is usually preferred consumed as a juice.
From ancient times the pomegranate had a special place in public opinion, nutrition and in treating illnesses. In ancient Greece and likewise today, the pomegranate was regarded as the fruit of fertility. Its therapeutic qualities were mentioned by Homer, Theofrastos, Dioskourides and Plinios who in fact referred to the pomegranates of Cartagena as the best variety of his time. Even in faraway China the pomegranate is eaten by newlyweds on their wedding day so that their marriage is blessed. The ancient Egyptians buried pomegranates with their dead. The prophet Mohammed would tell his followers to consume pomegranates since these fruit could redeem them from many evils of human nature. In the Middle East pomegranates were used to treat many diseases such as haemorrhoids, tonsillitis, conjunctivitis and even for baldness. There are countless examples illustrating that the pomegranate enjoyed a place of special appreciation in different civilizations. Today, modern science shows that the wisdom of ancient cultures had a strong basis.
The pomegranate fruit is particularly low in calories (68 calories per 100gm of fruit) and especially rich in carbohydrates and potassium. Potassium is the highest in quantity mineral contained in the endocellular space. It is the most important factor in regulating the bulk of endocellular fluids as well as maintaining the balance of acids in the cells, while it also affects the contraction of smooth muscles fibres, thus making it vital in maintaining the cardiac pulse.
Years of laboratory research have shown that there are many reasons to consume pomegranates and in particular its juice. The high level of antioxidants in pomegranate juice, and especially anthocyanins, tannins and polyphenols has been shown to protect against the formation of arterial plaque and thus from cardiovascular disease.
Furthermore, pomegranate juice contains a higher level of polyphenols than in red wine, green tea or orange juice. These conclusions were revealed in laboratory research that was published in 2002, according to which, polyphenols found in pomegranates were strongly active in the protection of LDL lipoproteins against oxidation. This evidence is particularly important since oxidated LDL contribute to the formation of atherosclerotic lesions in the arteries.
In pilot studies, in which 19 elderly individuals who had been diagnosed with atherosclerosis were examined, it was shown in the individuals who had consumed pomegranate juice, in comparison with those who did not, had an improvement of up to 30% in the size of arterial plaque formation in the carotid.
The role of the pomegranate in lowering high blood pressure also seems important. High blood pressure increases the risks of heart attack. It has been thus proven that the daily consumption of pomegranate juice reduces the diastolic pressure up to 36%, while systolic pressure is reduced up to 5% . These properties, in connection with the low level of sodium and high level of potassium, are particularly beneficial to hypertensive patients who take diuretic medication and so have increased losses of potassium through urine. However, in individuals who suffer from chronic kidney failure, pomegranates should be avoided due to their increased level of potassium.
In conclusion, the pomegranate fruit is not only to be traditionally broken upon the threshold on New Year’s Day, but constitutes a real deposit of antioxidants which can ensure the prevention of many diseases.

An old photo but I just found the recipe in a kitchen notebook that had gone missing. There are loads of similar curried squash soup recipes out there with various other ingredients (many have carrots as well as squash, etc.); I improvised this one based on the ingredients I had. If you have an apple, it might be nice to peel it, chop it and add it along with the squash.

3 tbsp. peanut or vegetable oil or coconut oil
1/2 medium red onion, finely chopped (you could use a white or sweet onion instead)
2 cloves garlic, finely chopped (remove green shoots first if there are any)
1 hot red chile, seeded and finely chopped
1 small butternut squash, peeled, seeded and cut into 1" cubes
2 tsp. hot curry powder, or to taste (I think I used two rounded tsps.)
fine sea salt to taste
3 rounded tbsp. shredded unsweetened coconut
3 cups water
1 can low-fat coconut milk (you can certainly use regular if you don't mind the calories)
2 tsp. apple cider vinegar
fresh ground pepper to taste (pink peppercorns are great in this if you have any)

necessary equipment: an immersion blender

Heat the oil in a large soup pot over medium-high heat and saute the onion, garlic and chile until they're soft but not browned. Add the squash and all remaining ingredients except the apple cider vinegar and the pepper. Bring the soup to a boil and then cook it at a simmer for approximately 35 minutes, or until the squash is very, very tender. Remove the soup from the heat and puree it with an immersion blender. Stir in the apple cider vinegar and fresh ground pepper to taste, and additional salt if needed. If the soup is very thick, add more water and simmer it, stirring, until the texture is to your liking.

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