Azerbaijani Pomegranate And Spinach Soup (Vegan)

Name: Azerbaijani Pomegranate And Spinach Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Soup, 4 tablespoons vegetable oil, 2 teaspoons cumin seeds, 4 garlic cloves, crushed and peeled, and more.

Yes, Azerbaijani Pomegranate And Spinach Soup (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!