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Ingredientes
- 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
Direcciones
- 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.
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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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