Turkish Walnut Soup

1 cup shelled walnuts

1 tablespoon olive oil

3 shallots, chopped

3 cloves garlic, chopped

2 oranges, zested and juiced

1 pinch ground cinnamon

4 cups vegetable stock

½ cup plain yogurt

salt and ground black pepper to taste

¼ cup chopped cilantro

Roast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. Remove the pan from the heat, and pour walnuts onto a cutting board to cool slightly; coarsely chop the nuts.

Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook and stir until the shallots have softened and turned translucent, about 3 minutes. Add the chopped walnuts, orange zest, orange juice, and cinnamon, and boil for 1 minute.

Puree the mixture in a blender or food processor with 1 cup of vegetable stock. Return the soup to the saucepan and pour in the remaining 3 cups of vegetable stock.

Bring to a boil; reduce the heat and simmer for 4 to 5 minutes. Remove from heat; stir in the yogurt, and season with salt and black pepper to taste. Garnish with chopped cilantro.