Azerbaijani Pomegranate And Spinach Soup (Vegan) - cooking recipe

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

Preparation

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!