Azerbaijani Pomegranate and Spinach Soup (Vegan)

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
  • Add cumin and stir fry for 20 seconds until aromatic.
  • Add the garlic and ginger and stir fry for 1 minute.
  • Add rice flour and stir fry for 3 minutes.
  • Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
  • 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.
  • Adjust seasonings to taste; the soup should be sweet and sour.
  • Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
  • Enjoy!
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