Eosinophilic Esophagitis Friendly Pomegranate-Mint Green Vegetable Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(6)
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Learn more →Ingredients
4 servings
Soup
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 3 cups baby spinach, loosely packed
- 2 tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ cup fresh mint leaves, roughly torn
For serving
- ¼ cup pomegranate arils (optional)
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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