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.
