Azerbaijani Pomegranate And Spinach Soup (vegan)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 4 garlic cloves, crushed and peeled
• 1 inch fresh ginger, peeled and grated
• 1/4 cup rice flour
• 2 cups vegetable stock
• 4 cups pomegranate juice
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cinnamon
• 1/4 cup sugar
• 1 cup baby spinach, washed and drained
• 1 cup fresh mint leaves, shredded (or 2 tsp dried mint)
• 1 teaspoon dried mint flakes
• 1 cup pomegranate seeds (about one large pomegranate)
• 1 cup chopped walnuts or 1 cup pine nuts, toasted and coarsely chopped

Recipe

• 1 heat 4 tbsp oil in a medium, heavy pot over medium heat.
• 2 add cumin and stir fry for 20 seconds until aromatic.
• 3 add the garlic and ginger and stir fry for 1 minute.
• 4 add rice flour and stir fry for 3 minutes.
• 5 add the stock and bring to a boil. reduce heat and simmer over medium heat for 20 minutes.
• 6 stir in the pomegranate juice, salt, pepper, cinnamon, sugar, angelica powder, spinach and mint. bring back to a boil, reduce heat and smmer over low for 15 minutes.
• 7 adjust seasonings to taste; the soup should be sweet and sour.
• 8 pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
• 9 enjoy!