Pomegranate Soup
Soups • Azerbaijani
Description
Pomegranate Soup
Ingredients
- Yellow Peas 5 oz
- Olive Oil 2 tablespoons
- Onion 2 heads
- Garlic 4 cloves
- Turmeric 1 teaspoon
- Ground chili pepper ½ teaspoon
- Cinnamon stick ½ piece
- Vegetable Broth 0 qt
- Sugar to taste
- Green onions 2 pieces
- Spinach 5 oz
- Parsley 0 oz
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Pomegranate Seeds to taste
- Fresh Mint to taste
Step-by-Step Guide
Step 1
Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft. Add the minced garlic and all the spices, frying while stirring for 1–2 minutes until fragrant. Add the peas, pour in the broth and pomegranate juice, and bring to a boil. Cook for 30–35 minutes until the peas are soft. If necessary, gradually add hot water if the soup becomes too thick.
Step 2
Stir in the narsharab sauce and season the soup to taste. If it is too sour, add a pinch of sugar. Remove the cinnamon stick, add the chopped green onions, roughly chopped spinach, parsley, and cilantro. Heat until the greens wilt.
Step 3
Serve, garnished with pomegranate seeds and thinly sliced mint.
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