Directions:
- Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
- Add cumin and stir fry for 20 seconds until aromatic.
- Add the garlic and ginger and stir fry for 1 minute.
- Add rice flour and stir fry for 3 minutes.
- Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
- 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.
- Adjust seasonings to taste; the soup should be sweet and sour.
- Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.04 Kcal (4363 kJ) | ||
| Calories from fat | 295.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.81g | 50% | |
|---|---|---|---|
| Sodium | 19843.38mg | 827% | |
| Potassium | 1442mg | 31% | |
| Total Carbs | 152.2g | 51% | |
| Sugars | 48.17g | 193% | |
| Dietary Fiber | 10.12g | 40% | |
| Protein | 10.27g | 21% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 366.2mg | 2035% | |
| Calcium | 257.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 172.98 Kcal (724 kJ) | ||
| Calories from fat | 49.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 50% | |
|---|---|---|---|
| Sodium | 3294.08mg | 827% | |
| Potassium | 239.38mg | 31% | |
| Total Carbs | 25.27g | 51% | |
| Sugars | 8g | 193% | |
| Dietary Fiber | 1.68g | 40% | |
| Protein | 1.7g | 21% | |
| Vitamin C | 5.6mg | 56% | |
| Vitamin A | 0.6mg | 116% | |
| Iron | 60.8mg | 2035% | |
| Calcium | 42.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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