Pomegranate and Spinach Soup.
Ingredients.
2 pomegranates, halved
1 T butter
1/2 t hing
2 t finely chopped fresh ginger
20 large spinach leaves
1/2 t cumin
4 T soya cream
Salt and freshly ground black pepper to taste
Preparation.
Hold the pomegranate halves with the cut-side down and tap all the way around with the handle of a knife. Remove seeds and be sure to discard and white membrane.
Melt the butter over a medium low heat and fry the ginger is soft.
Reserve 1 tablespoon of the pomegranate seeds and add the rest to the ginger, followed by the spinach and cumin. Pour in 450 ml (3/4 pint) warm water. Bring to the boil and reduce heat, cover and cook for 5-6 minutes. Remove from the heat, cool slightly, then puree. Sieve the soup and return to the pan. Add the soya cream and heat gently without boiling. Season well with salt and pepper. Pour the soup into 4 bowls and sprinkle over the reserved pomegranate seeds and serve.