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Ingredients
- 2 x Pomegranates
- 1 Tbsp. Butter
- 1 sm Onion, finely minced
- 2 tsp Finely minced fresh ginger
- 20 x Spinach leaves
- 1/2 tsp Grnd cumin Salt and pepper to taste
- 4 Tbsp. Double cream
Method
- Cut each pomegranate into half.
- Hold one half with the cut side down and tap it all the way round with the handle of a knife or possibly other similar object.
- This will loosen the seeds and will make it easier to remove them.
- Once you have removed all the seeds, throw away any white membrane that is next to the seeds.
- Heat the butter gently over a low heat and fry the onions and ginger till the onions are soft, but not brown.
- Reserve one Tbsp.
- of pomegranate seeds and add in the rest to the onions, followed by the spinach and cumin.
- Pour in 450ml hot water.
- Bring to the boil, reduce the heat to low, cover and cook for 5-6 min.
- Remove from the heat, cold slightly, then puree the ingredients in a blender.
- Season with salt and plenty of freshly milled black pepper.
- Put the soup into individual serving bowls, swirl a little cream into each bowl and garnish with the reserved pomegranate seeds.
