Azerbaijani Pomegranate and Spinach Soup (Vegan)
Pomegranate juice, spinach and pomegranate seeds come together in this soup, fragrant with cumin and ginger and simmered on the stove. Finish with mint flakes, pomegranite seeds and walnuts.
55 min · Serves 4 · Medium
Ingredients
Soup
Garnish
Method
Start cooking mode- Prep 10 min · Cook 45 min · 55 min total
- medium
- 1
Heat 4 Tbsp oil in a medium, heavy pot over medium heat. Add cumin and stir fry for 20 seconds until aromatic.
- 2
Add the garlic and ginger and stir fry for 1 minute. Add rice flour and stir fry for 3 minutes.
- 3
Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
- 4
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.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
