Pecan Free Pomegranate & Sardine Tomato Soup with Fresh Mint
Total time45 min
Prep time15 min
Cook time30 min
4.7(15)
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp crushed red pepper flakes
- 2 cans (14 oz each) fire-roasted diced tomatoes
- 1 cup pomegranate juice (100% juice, no added sugar)
- 2 cups low-sodium chicken broth
- 2 cans (4.4 oz each) sardines in olive oil, drained
- 1 tbsp lemon juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup fresh mint leaves, roughly torn
For serving
- ¼ cup pomegranate arils (optional)
- 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, cumin, turmeric, cinnamon, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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