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  2. Recipes from around the world made by Chefs for Chefs
  3. Tomato, Walnut & Labneh Soup
  1. Recipes from around the world made by Chefs for Chefs

Tomato, Walnut & Labneh Soup

Designed for professional chefs, check out this Tomato, Walnut & Labneh Soup recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Powder and Knorr Vegetable Powder.

Vegetarian Dishes Vegetarian Dishes
Tomato, Walnut & Labneh Soup – - Recipe

Ingredients

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Roasting:

  • Red Capsicum 5.0 pc
  • Olive oil 30.0 ml
  • Onion, quarters 200.0 g
  • Fennel, seeds 3.0 g
  • Cumin, seeds 3.0 g
  • Garlic, whole cloves 40.0 g

Tomato Sauce:

Completing the Dish:

Preparation

  1. Roasting:

    • Preheat the oven to 180°C. Wash and dry the capsicums. Rub with olive oil and roast in the oven with onion quarters, fennel seeds, cumin seeds and garlic.
    • Allow the garlic and onions to become golden brown before removing from the oven along with the spices.
    • The capsicums need to be nicely roasted and even a little black on the skin parts. After roasting, drop them into a mixing bowl and wrap them with clingfilm.
    • Allow the capsicums to sweat for 15 mins before removing the skins.

  2. Tomato Sauce:

    • Bring 2 L water to a simmer, add Knorr Professional Tomato Powder to create an excellent well-balanced tomato sauce.

  3. Completing the Dish:

    • Add Knorr Professional Vegetable Bouillon Powder to 500ml simmering water.
    • Place the roasted vegetables and roasted walnuts into a blender and blend on high, add 200 ml Knorr Professional Vegetable Bouillon Powder stock and more if needed.
    • Strain the blended mixture into the tomato soup mixture.
    • Bring up to a simmer before whisking in the labneh.
    • Serve with whole wheat toasted bread and garnish with seeds.
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