Paprika & Red Pepper Soup with Pistachio Puree (Trillium1204)
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1/2 cup onion, diced2 cups red bell peppers, diced1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped 2 teaspoons sweet Hungarian paprika1 teaspoon kosher or sea salt1/2 teaspoon ground cardamom 1/2 cup unsalted shelled pistachios2 cups vegetable broth or water1 cup nonfat buttermilk2 tablespoons half and half cream1/4 cup finely chopped fresh basil
1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
2. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with basil.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with basil.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 199.0
- Total Fat: 11.6 g
- Cholesterol: 4.0 mg
- Sodium: 962.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.8 g
- Protein: 8.7 g
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