Azerbaijani Pomegranate and Spinach Soup (Vegan)

Ingredients

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

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