Sweet Walnut Soup
Sweet Walnut Soup requires roughly 45 minutes from start to finish. One serving contains 330 calories, 5g of protein, and 23g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.07 per serving. Head to the store and pick up light coconut milk, salt, sugar, and a few other things to make it today. It is brought to you by Vegetarian Times. Winter will be even more special with this recipe. 585 people have made this recipe and would make it again. It works well as a soup. Overall, this recipe earns a solid spoonacular score of 53%. Try Sweet Potato Soup with Walnut Pesto, Cranberry-Walnut Sweet Potatoes, and Sweet potato and walnut salad for similar recipes.
Servings: 8
Ingredients:
1 15-oz. can light coconut milk
Fresh or dried persimmons or peaches, for garnish, optional
3 Tbs. Arborio or Carnaroli rice
¼ tsp. salt
¾ cup sugar
2 cups raw walnuts
Equipment:
oven
baking sheet
bowl
blender
sauce pan
sieve
Cooking instruction summary:
1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.
Step by step:
1. Preheat oven to 350°F.
2. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.
3. Soak rice in 1 cup boiling water in bowl 2 hours.
4. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth.
5. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk.
6. Garnish with persimmons, if using.
Nutrition Information:
covered percent of daily need
