Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Comment Comment

Sweet Walnut Soup

My YJ Recipes

Saved!

Nutritional Information

Serves 8

Amount Per 3/4-cup serving:

Calories 299
Protein 5g
Total fat 21g
Carbs 27g
Cholesterol mg
Sodium 78mg
Fiber 2g
Sugars 20g

Sweet Walnut Soup - med
"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.

Ingredients

  • 2 cups raw walnuts
  • 3 Tbs. Arborio or Carnaroli rice
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 15-oz. can light coconut milk
  • Fresh or dried persimmons or peaches, for garnish, optional

Directions

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.

2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.
Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Discussion for this story has been closed.

Stay Connected with Us!

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions