Turkish Walnut Soup with Yogurt

DESCRIPTION

This version of Turkish soup is home cooking at its best. Toasted walnuts are chopped and then pureed along with fragrant spices and nonfat yogurt, making a wonderfully light but filling soup.

Total Time
40 Mins
Serves
4

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins

Nutrition

Calories
259 cal
Total Fat
19 g
Polyunsaturated Fat
11 g
Cholesterol
2 mg
Sodium
166 mg
Carbohydrates
18 g
Dietary Fiber
3 g
Protein
6 g

Ingredients

  • 1 cup California walnuts
  • 1 tablespoon olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 oranges, zested and juiced
  • 1 pinch ground cinnamon
  • 4 cups vegetable stock, divided
  • 1/2 cup plain yogurt
  • Salt and ground black pepper to taste
  • 1/4 cup chopped parsley

Preparation

  1. Toast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant.
  2. Remove pan from heat, and place walnuts onto a cutting board to cool slightly; coarsely chop the nuts.
  3. Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook and stir until the shallots have softened and turned translucent, about 3 minutes. Add the chopped walnuts, orange zest, orange juice and cinnamon, and simmer for 1 minute.
  4. Puree the mixture in a blender or food processor with 1 cup of vegetable stock.
  5. Return the soup to the saucepan and pour in the remaining 3 cups of vegetable stock. Bring to a boil; reduce the heat and simmer for 4 to 5 minutes.
  6. Remove from heat; stir in the yogurt, and season with salt and black pepper to taste. Garnish with chopped parsley.