INGREDIENTS

INSTRUCTIONS

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 other
similar object. This will loosen the seeds and will make it easier to
remove them. Once you have removed all the seeds, discard any white
membrane which is next to the seeds.
Melt the butter gently over a low heat and fry the onions and ginger
until the onions are soft, but not brown.
Reserve one tablespoon of pomegranate seeds and add the rest to the
onions, followed by the spinach and cumin. Pour in 450ml warm water.
Bring to the boil, reduce the heat to low, cover and cook for 5-6
minutes. Remove from the heat, cool 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.
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