Azerbaijani Pomegranate and Spinach Soup (Vegan)

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Soup

• 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)

• Garnish

• 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

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!