Walnuts in

Main Meal

Walnuts Spinach Soup

Ingredients

  • 500g ground chicken
  • 2 teaspoons melted butter
  • 1 egg
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon freshly ground pepper
  • 1/2 cup carrot, finely shredded
  • 5 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 small red onion, finely chopped
  • 2 tablespoons bread crumb
  • 2 teaspoons oil
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 3-4 green chillies, finely chopped
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon lemon juice

Preperations

  1. Cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. Drain and rinse with cool water. Return to the pot and toss with 1 teaspoon oil; set aside.
  2. Heat 1 tablespoon oil in a medium skillet over high heat. Add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
  3. Meanwhile, coarsely chop spinach. Peel and dice potato. Combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot. (Set the onion pan aside for later.) Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 12 minutes. Stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
  4. Meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. Add garlic and let it sizzle for about 45 seconds. Add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. Stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. Remove from the heat.
  5. Stir the cooked orzo into the soup, then stir walnut. Season with lemon juice and pepper. Taste and add more lemon juice, salt and/or pepper, if desired. Return the soup to a simmer. Combine tomatoes with the remaining pinch of salt in a small bowl. Garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.