Directions:
- 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.
- 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.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1181.67 Kcal (4947 kJ) | ||
| Calories from fat | 206 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.89g | 35% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 37205.46mg | 1550% | |
| Potassium | 619.51mg | 13% | |
| Total Carbs | 196.37g | 65% | |
| Sugars | 14.37g | 57% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 11.71g | 23% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 1.8mg | 10% | |
| Calcium | 118.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 260.69 Kcal (1091 kJ) | ||
| Calories from fat | 45.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 35% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 8207.92mg | 1550% | |
| Potassium | 136.67mg | 13% | |
| Total Carbs | 43.32g | 65% | |
| Sugars | 3.17g | 57% | |
| Dietary Fiber | 1.34g | 24% | |
| Protein | 2.58g | 23% | |
| Vitamin C | 9.5mg | 72% | |
| Iron | 0.4mg | 10% | |
| Calcium | 26.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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