Ingredients:
2 Tbs. olive oil
2 medium onions, finely chopped
1 Tbs. ground walnuts
2 Tbs. chopped English walnuts
1/4 tsp. powdered cummin
4 cups hot water
2 cups plain nonfat yogurt
2 medium onions, finely chopped
1 Tbs. ground walnuts
2 Tbs. chopped English walnuts
1/4 tsp. powdered cummin
4 cups hot water
2 cups plain nonfat yogurt
Recipe:
1. Saute onion in oil until soft.
2. Add the ground walnuts and stir over very low heat for a few minutes.
3. Add the chopped walnuts and the powdered cummin.
4. Add the hot water gradually, stirring all the time.
5. Season with salt and pepper, bring to a boil slowly and simmer covered for 15-20 minutes.
6. Place yogurt in blender or food processor and blend until creamy. Add 1-2 tablespoons of the hot soup and continue beating.
7. Pour yogurt into the soup gradually, stirring all the time.
8. Heat over low heat but do not allow soup to boil as the yogurt will curdle. Serve immediately.
2. Add the ground walnuts and stir over very low heat for a few minutes.
3. Add the chopped walnuts and the powdered cummin.
4. Add the hot water gradually, stirring all the time.
5. Season with salt and pepper, bring to a boil slowly and simmer covered for 15-20 minutes.
6. Place yogurt in blender or food processor and blend until creamy. Add 1-2 tablespoons of the hot soup and continue beating.
7. Pour yogurt into the soup gradually, stirring all the time.
8. Heat over low heat but do not allow soup to boil as the yogurt will curdle. Serve immediately.
Serves:
4
Notes:
Fat content: Each serving has about 10g of mainly monounsaturated fats which lower cholesterol. English walnuts contain heart-
healthy omega 3 fatty acids.