Turkish Walnut Soup with Yogurt

By California Walnuts
Total Time
40 Mins
Serves
4

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.

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
259
Total Fat
19
Polyunsaturated Fat
11
Cholesterol
2
Sodium
166
Carbohydrates
18
Dietary Fiber
3
Protein
6

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.