Azerbaijani Pomegranate And Spinach Soup Vegan Recipes
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.
Provided by VegSocialWorker
Categories Vegan
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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!
Nutrition Facts : Calories 583.4, Fat 34.4, SaturatedFat 3.9, Sodium 1197.9, Carbohydrate 68.5, Fiber 5.3, Sugar 50.8, Protein 7.1
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