Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1	cup	shelled	1927.12	0.0	0.0	218.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
orange	2		zested juiced	3.525	0.8812	0.0705	0.009000000000000001
cinnamon	1	pinch	ground	-	-	-	-
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
salt black pepper	to taste		ground	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.