Recipes

Hidden Vegetable & Walnut Soup

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Total Time
29 min

Serves

4

Dietary Fit

Prep Time 10 min
Cook Time 20 min
Total Time 29 min
Calories 430 cal
Total Fat 32 g
Carbohydrates 22 g
Dietary Fibre 7.1 g
Protein 9.8 g

INGREDIENTS

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 2 potatoes, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, chopped
  • 150g California Walnuts, roughly chopped
  • 1 litre vegetable stock
  • 1 tsp dried rosemary

PREPARATION

  1. Heat 1 tbsp oil in a large saucepan and fry the onion, carrot, zucchini, potatoes and celery for 10 minutes until softened.
  2. Add the garlic and half the Walnuts then add the stock, simmer, covered for 10 minutes. Puree with a stick blender or in a liquidiser.
  3. Heat the remaining oil in a small frying pan and fry the remaining Walnuts and rosemary for 2 minutes until golden. Sprinkle over the soup to serve.

Tip

Serve 2 portions straight away and cool and freeze the rest in individual portions for quick lunches. Defrost before reheating.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.