Azerbaijani Pomegranate And Spinach Soup (Vegan)

• 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!

vegetable oil, cumin seeds, garlic, ginger, rice flour, vegetable stock, pomegranate juice, salt, fresh ground black pepper, cinnamon, sugar, baby spinach, mint, mint flakes, pomegranate seeds, walnuts

Taken from www.food.com/recipe/azerbaijani-pomegranate-and-spinach-soup-vegan-343523 (may not work)