In a large saucepot, add 3½ cups vegetable broth and bring to a boil over high heat.
Add spinach and cook for a few minutes until wilted. Remove spinach from pot using a slotted spoon; set aside to cool.
Flatten lemongrass stalks to release flavor by pressing on them with the flat side of a large knife. Cut each stalk into four sections. Add lemongrass stalks to the saucepot with broth. Cover and continue to simmer on medium-low heat for about 15 minutes to infuse flavors.
In a blender, add cooled spinach, POM Wonderful 100% Pomegranate Juice, ginger, garlic, scallions, jalapeño, cilantro, dill, salt, lemon juice, and remaining ½ cup chicken broth.
Remove lemongrass from pot using slotted spoon. Add herb purée to boiling chicken broth; over high heat, heat to boiling; cover and simmer for 10 minutes. Remove from heat and divide into four bowls.
Garnish each bowl with POM Wonderful Pomegranate Arils, jalapeño slices, scallions, and dill.
Ingredients
¼ cup POM Wonderful 100% Pomegranate Juice
1 quart (4 cups) vegetable broth, divided
4 cups baby spinach
2 (4–6") lemongrass stalks
3" piece fresh ginger, peeled and roughly chopped
1 clove garlic
3 scallions, thinly sliced
2 small jalapeños, stemmed and seeded
1 cup fresh cilantro
½ cup fresh dill
1 tablespoon salt
Juice of ½ Wonderful Seedless Lemon
POM Wonderful Pomegranate Arils, sliced jalapeños, sliced scallions, and dill for garnish
