Azerbaijani Pomegranate and Spinach Soup (Vegan) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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 |
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!
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