You are here

Walnut Soup With Yogurt

Veggie.Lover's picture
  Vegetable oil 4 Fluid Ounce (120 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Shelled walnuts 5 Ounce, pounded to a paste (150 Gram)
  Water 3⁄4 Pint (400 Milliliter)
  Cornflour 1 Ounce (25 Gram)
  Yogurt 2 Pint (1.15 Liters)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Cucumber 1 Small, peeled and cut into small cubes
  Dill 1 Tablespoon, chopped
  Parsley 1 Tablespoon, chopped

1. In a large pan, heat the oil
2. Add the garlic and walnut paste. Cook for four minutes
3. Pour in two-thirds of the water and boil for 5 minutes

4. In a small bowl, dilute the cornflour with the rest of the water
5. Add to the soup in small amounts at a time
6. Boil for four minutes until thick
7. Remove from heat
8. Stir in the yoghurt
9. With a wire whisk, whisk in the yoghurt to form a smooth, creamy soup
10. Chill the soup
11. Season with salt and pepper only when the soup is completely chilled

12. Serve cold sprinkled with chopped cucumber and herbs

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2696 Calories from Fat 2097

% Daily Value*

Total Fat 242 g372.8%

Saturated Fat 44.2 g221.2%

Trans Fat 0 g

Cholesterol 124.8 mg41.6%

Sodium 774 mg32.2%

Total Carbohydrates 96 g32.1%

Dietary Fiber 11.2 g44.7%

Sugars 49.4 g

Protein 57 g113.4%

Vitamin A 69.1% Vitamin C 70.9%

Calcium 137.4% Iron 39.8%

*Based on a 2000 Calorie diet

Walnut Soup With Yogurt Recipe