Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 apples, peeled and chopped
- 1 cup walnuts, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped apples and walnuts to the pot and stir to combine.
3. Pour in the vegetable broth and add the ground cinnamon. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 20g
Carbohydrates: 23g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Walnuts can be substituted with pecans or almonds.
- Ground cinnamon can be substituted with ground nutmeg or allspice.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or a dollop of sour cream.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- Make sure to let the soup cool before blending to avoid any accidents.
- Toasting the walnuts before adding them to the soup will enhance their flavor.
- Use a high-powered blender for a smoother texture.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped walnuts.
Garnishes:
Chopped walnuts, croutons, or a dollop of sour cream.
Pairings:
Crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth until desired consistency is reached.
Food safety advice:
Make sure to cook the soup until it reaches a safe internal temperature of 165°F.
Food history:
Sopa de Nueces y Manzana is a traditional Spanish soup that is typically served during the fall and winter months.
Flavor profiles:
This soup has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the soup as a starter or as a light lunch or dinner.
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