Anarkali Shorba (Pomegranate Soup) Recipe

1. 1

   Cut each pomegranate into half.

2. 2

   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.

3. 3

   This will loosen the seeds and will make it easier to remove them.

4. 4

   Once you have removed all the seeds, throw away any white membrane that is next to the seeds.

5. 5

   Heat the butter gently over a low heat and fry the onions and ginger till the onions are soft, but not brown.

6. 6

   Reserve one Tbsp.

7. 7

   of pomegranate seeds and add in the rest to the onions, followed by the spinach and cumin.

8. 8

   Pour in 450ml hot water.

9. 9

   Bring to the boil, reduce the heat to low, cover and cook for 5-6 min.

10. 10

    Remove from the heat, cold slightly, then puree the ingredients in a blender.

11. 11

    Season with salt and plenty of freshly milled black pepper.

12. 12

    Put the soup into individual serving bowls, swirl a little cream into each bowl and garnish with the reserved pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.