Ingredients for 4 servings:
400 g fresh young spinach
1 onion
1 clove of garlic
1 tbsp oil
800 ml vegetable stock
50 g couscous
1 small pomegranate
1 cup cream
salt, pepper
cumin
Preparation:
1. Clean the spinach, wash thoroughly and chop coarsely. Peel and finely chop the onion and garlic.
2. Heat the oil in a saucepan and sauté the onion and garlic in it. Add the spinach and sauté until it collapses. Add the vegetable stock and cook on a low heat for about 10 minutes.
3. In the meantime, put the couscous in a bowl. Bring the water to boil and pour over the couscous. Cover and leave to soak for 10 min. Leave to swell. Halve the pomegranate, remove the seeds from the fruit and set aside in a bowl.
4. Add the cream to the soup and purée the contents with a hand blender.
Season the soup with the spices.
5. Loosen the couscous with a fork and add to the soup. Sprinkle the soup with
serve the soup sprinkled with pomegranate seeds.
Preparation time approx. 25 minutes
Nutritional values per serving approx.:
Calories: 225
Joule: 943
Protein: 7.2 g
Fat: 15,9 g
Carbohydrates: 13 g
(FoodCentrale by ddp images)
