Turkish Walnut Soup

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.