Paprika – Red Pepper Soup with Pistachio Puree Recipe

puree diet

Puree diet

Paprika & Red Pepper Soup with Pistachio Puree

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional ¼ cup shelled pistachios with ¼ cup water and serve the soup with a dollop of this pistachio puree on top.

  • By: Raghavan Iyer EatingWell Recipe Contributor

Nutrition profile

Ingredients 4 servings

  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
  • 1 to 2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground cardamom
  • ½ cup unsalted shelled pistachios
  • 2 cups vegetable broth or water
  • 1 cup nonfat buttermilk
  • 2 tablespoons whipping cream
  • ¼ cup finely chopped fresh cilantro or basil

Preparation

50 m

  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 cilantro (or basil).
  • To make ahead: Cover and refrigerate for up to 2 days.

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