Ingredients

• 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)
• 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

Instructions

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!