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Receta Anarkali Shorba (Pomegranate Soup)

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Raciónes: 4

Ingredientes

Cost per serving $15.69 view details

Direcciones

  1. 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.
  2. Heat the butter gently over a low heat and fry the onions and ginger till the onions are soft, but not brown.
  3. 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.
  4. 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.
  5. 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 1338g
Recipe makes 4 servings
Calories 409  
Calories from Fat 99 24%
Total Fat 11.5g 14%
Saturated Fat 4.46g 18%
Trans Fat 0.01g  
Cholesterol 18mg 6%
Sodium 997mg 42%
Potassium 7062mg 202%
Total Carbs 61.38g 16%
Dietary Fiber 30.4g 101%
Sugars 16.64g 11%
Protein 36.95g 59%
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