Turkish Walnut Soup Recipe

Turkish Walnut Soup Recipe

  • 1 cup shelled 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
  • 1/2 cup plain yogurt
  • salt and ground black pepper to taste
  • 1/4 cup chopped cilantro
  1. Roast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. Remove the pan from the heat, and pour walnuts onto a cutting board to cool slightly; coarsely chop the nuts.
  2. 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 boil for 1 minute.
  3. 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.
  4. 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 cilantro.
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