Azerbaijani Pomegranate and Spinach Soup (Vegan)

Ingredients

  • 1 teaspoon
  • 2 teaspoons
  • 4 cups
  • 4 cups
  • 2 cups
  • 2 cups
  • ¼ cup
  • + 47 more ingredients
    • ¼ cup
    • fresh ginger, peeled and grated
    • pomegranate juice
    • pomegranate juice
    • vegetable stock
    • vegetable stock
    • rice flour
    • rice flour
    • fresh ground black pepper
    • fresh ground black pepper
    • 1 teaspoon
    • salt
    • 2 teaspoons
    • salt
    • 1 inch
    • fresh ginger, peeled and grated
    • 1 inch
    • garlic cloves, crushed and peeled
    • pine nuts, toasted and coarsely chopped
    • 1 cup
    • dried mint flakes
    • 1 teaspoon
    • dried mint flakes
    • 1 teaspoon
    • baby spinach, washed and drained
    • 1 cup
    • baby spinach, washed and drained
    • 1 cup
    • sugar
    • ¼ cup
    • sugar
    • ¼ cup
    • cinnamon
    • ¼ teaspoon
    • cinnamon
    • ¼ teaspoon
    • 4
    • garlic cloves, crushed and peeled
    • 4
    • cumin seeds
    • 2 teaspoons
    • cumin seeds
    • 2 teaspoons
    • vegetable oil
    • 4 tablespoons
    • vegetable oil
    • 4 tablespoons

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 f...

View full recipe at SpringPad

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