CWC | Add Warmth of Good Health with These Hearty Soup Recipes

Nothing keeps you nice and warm in winter like a comforting bowl of soup. To further elevate the nutritional count and perk up the flavour of your favourite winter delights don’t forget to add a healthy dose of walnuts.

Here are healthy and tasty walnut inspired soups that are sure to chase away the chilly winter days.

Purple Cabbage Walnut Soup- By Chef Neha Deepak Shah

 

Ingredients

1/2 small onion

2 cloves of garlic

1/4 cup celery or coriander roots & stem

1 bay leaf

1/2 cup California walnuts

2-3 cups of vegetable broth or a stock cube with water

1 small potato (boiled and grated)
1 tablespoon olive oil or butter

Salt & black pepper

Chopped fresh herbs (parsley, coriander & oregano)

1/4 teaspoon apple cider vinegar

Topping

Apple chips

Crushed California walnuts

Baked pita chips

Garlic Chips

Herbs

Chilli flakes

Preparation:

1. Heat the oil or butter in a pan and add the bay leaf, onion, garlic and cook for a few minutes.

2. Add purple cabbage, salt, California walnuts, vinegar, cook it until the cabbage softens and then cover it for a few minutes.

3. Add the vegetable broth and let the veggies simmer for 15 minutes until it has softened really well. Add the grated potato, season with salt, pepper and add herbs of your choice.

4. Blend this soup into a smooth velvety mix and serve hot with toppings of your choice preferably California walnuts, garlic chips, dehydrated apple chips and parsley.

Turkish Walnut Soup with Yogurt-By Chef Sabyasachi Gorai

Ingredients

1 cup shelled walnuts
1 tablespoon olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 oranges, zested and juiced
1 pinch ground cinnamon
4 cups vegetable stock
1/2 cup plain yogurt
salt and ground black pepper to taste
1/4 cup chopped parsley

Preparations

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 parsley.

California Walnuts Manipuri Thukpa-By Chef Varun Inamdar

Ingredients

1 cup noodles, cooked

1 teaspoon schezwan sauce

1 cup beans, sliced thinly

1 cup carrots, juliennes

4 cups chicken stock

1 teaspoon cracked pepper

Salt as required

8 chicken momos (optional)

1/4 cup California walnuts, chopped roughly

Preparation

1. Heat a wok and add the chicken stock.

2. Allow it to simmer adding salt and pepper.

3. Add momos, noodles, vegetables, schezwan sauce and allow it to simmer for 3 minutes.

4. Stir in California walnuts and serve hot.