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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