I recently read an article about how you could boost your vegan soup’s protein level by adding nut puree to the soup. I’m constantly craving protein lately so I thought it might be a good idea. But how about an all nut soup.
So I googled the first kind of nut I could imagine standing alone, pecans. I found an interesting recipe, but it wasn’t even vegetarian. Then I remembered how much my last bag of pecans cost me.
So I went with the poor man’s nut soup: walnut soup. And it was wonderful.
The soup smells sweeter than it is, and it is wonderfully fragrant. A little nutmeg really compliments the walnut and maple syrup flavors. It would make a great starter to any winter’s meal.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients (serves 8)
- 2 1/2 cups walnuts, shelled
- 6 cups vegetable broth
- vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- ¼ cup maple syrup
- 1 tablespoon potato starch dissolved in 1/4 cup warm water
- 1 can coconut milk
- 1 teaspoon nutmeg
- Salt and pepper to taste
Preheat oven to 350°F.
Spread walnuts on baking sheet and toast 7 to 8 minutes, or until browned and fragrant.
Place walnuts and 2 cups of vegetable broth in a food processor. Process until a paste forms.
In a large saucepan, saute onion and garlic in vegetable oil over medium heat until onion is translucent.
Slowly add walnut paste, remaining broth, maple syrup and potato starch slurry. Mix well. Simmer 30 minutes.
Remove from heat. Mix in coconut milk, nutmeg and salt and pepper.
I used lite coconut milk and didn’t notice a coconut flavor in the soup. I’m sure that full fat coconut milk would also work well.
I had never even thought of having nut soup before, so I was really happy with the results.
What kind of nut soups have you had?