Feeling a little foggy? Need to sharpen up? This soup is an easy to digest, liver cleansing, and brain powering meal that'll keep you sharp.
1 tbsp extra virgin olive oil
4 medium onions, thinly sliced
1 garlic clove, minced
pinch ground cinnamon
2 cups vegetable stock
1½ cups walnuts
1 cup canned coconut milk
2 tbsp extra virgin olive oil, to garnish
1 walnut, grated for garnish
Heat oil in a saucepan over a medium heat. Add onion and garlic and cook, stirring, until onions are soft and translucent, about 6-8 minutes. Add cinnamon, stock and walnuts then bring to a simmer for 5 minutes.
Transfer to a blender and process until smooth. Transfer to a clean saucepan then add coconut milk and five minutes on a low heat. Season with salt and/or pepper to taste.
Divide between serving bowls and garnish with a drizzle of extra virgin olive oil and grated walnut.