How to Make Shorbat Rumman Iraqi Pomegranate Soup (Vegetarian)
How to Make Shorbat Rumman Iraqi Pomegranate Soup (Vegetarian)
Bring the broth yeast extract split peas and onions to a boil in a large pot.
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Add the beets and rice and cook 30 minutes more (add the soy protein option too if you are using it.)
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Add the green onions sugar lemon or lime juice parsley and pomegranate molasses or juice.
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Bring soup to a boil and add spinach or spinach and beet greens stirring as it wilts.
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Serve hot each bowl topping with some of the garnish and plenty of Arabic-style flatbread or a crusty bread alongside.
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