-
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)
- 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.
- Heat olive oil in a saucepan over medium heat. Add shallots and garlic, cook and stir until the shallots are soft (about 3 minutes).
- 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.
- 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.