Azerbaijani Pomegranate and Spinach Soup (Vegan)

Total Time
55mins
Prep 10 mins
Cook 45 mins

From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.

Ingredients Nutrition

Directions

  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!
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