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.

Ingredients
Tomato, Walnut & Labneh Soup
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Roasting:
Red Capsicum
/pc
5.0 pc
0%
Olive oil
/ml
30.0 ml
0%
Onion, quarters
/g
200.0 g
0%
Fennel, seeds
/g
3.0 g
0%
Cumin, seeds
/g
3.0 g
0%
Garlic, whole cloves
/g
40.0 g
0%
Tomato Sauce:
Water
/l
2.0 l
0%
Knorr Professional Tomato Powder (6x750g)
/g
250.0 g
0%

Completing the Dish:
Knorr Professional Vegetable Bouillon Powder (6x1kg)
/g
10.0 g
0%

Water
/ml
500.0 ml
0%
Labneh
/g
250.0 g
0%
Walnuts, toasted
/g
150.0 g
0%
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Roasting:
-
Red Capsicum 5.0 pc
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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:
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Water 2.0 l
Completing the Dish:
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Water 500.0 ml
-
Labneh 250.0 g
-
Walnuts, toasted 150.0 g
Preparation
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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.
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Tomato Sauce:
- Bring 2 L water to a simmer, add Knorr Professional Tomato Powder to create an excellent well-balanced tomato sauce.
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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.