Azerbaijani Pomegranate and Spinach Soup (Vegan)

Name: Azerbaijani Pomegranate and Spinach Soup (Vegan)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

(1)

Recipe by VegSocialWorker

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.

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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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