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.
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
- Toast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant.
- Remove pan from heat, and place walnuts onto a cutting board to cool slightly; coarsely chop the nuts.
- 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.
- Puree the mixture in a blender or food processor with 1 cup of vegetable stock.
- 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.
- Remove from heat; stir in the yogurt, and season with salt and black pepper to taste. Garnish with chopped parsley.
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