Armenian Spiced Walnut Soup

Ingredients

• 2 cups (240g) walnuts, ground 2 cups (240g) walnuts, ground
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or mint) for garnish Fresh herbs (such as parsley or mint) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 30g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 4g)
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the ground walnuts to the pot and cook for a few minutes, stirring constantly to prevent burning.
3. 3.
   Stir in the ground cumin, ground coriander, and paprika, and cook for another minute to toast the spices.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the pomegranate molasses. Season with salt and pepper to taste.
7. 7.
   Reheat the soup over low heat until warmed through.
8. 8.
   Serve the Armenian Spiced Walnut Soup hot, garnished with fresh herbs.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts for the best flavor. Toasting the walnuts before grinding them will enhance their nuttiness.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or almond milk to the soup.
• Adjust the amount of spices according to your taste preferences. You can increase or decrease the quantities to suit your palate.
• Serve the soup with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a chunkier soup, you can reserve some ground walnuts and sprinkle them on top as a garnish.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Armenian Spiced Walnut Soup as a comforting appetizer or as a light main course. Pair it with a crusty bread or a side of rice for a more substantial meal.

Presentation advice

When serving the soup, drizzle a swirl of olive oil on top and sprinkle some fresh herbs for an elegant touch. You can also add a sprinkle of paprika or ground cumin for a pop of color.