Walnut Soup


  • 200 g (1 cup) shelled walnuts
  • 15 ml (1 Tbsp) olive oil
  • 3 shallots (chopped)
  • 3 cloves garlic (chopped)
  • 2 oranges (zested and juiced)
  • 1 pinch cinnamon powder
  • 800 ml (4 cups) vegetable stock
  • 100 g (½ cup) plain yogurt
  • to taste sea salt
  • to taste black pepper
  • 50 g (3 Tbsp) fresh coriander (chopped)


  1. Roast walnuts in a dry frying pan over medium heat, stir frequently, until golden brown and fragrant. Remove from pan leave to cool and coarsely chop them.
  2. Heat olive oil in a saucepan over medium heat. Add shallots and garlic, cook and stir until the shallots are soft (about 3 minutes).
  3. Add walnuts, orange zest, orange juice, and cinnamon. Boil 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.
  4. Bring to a simmer, reduce the heat and simmer for 5 minutes. Remove from heat, stir in the yogurt, season with salt and black pepper to taste. Garnish with chopped fresh coriander.
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