Thick, hearty and vibrant, this soup is infused with the sweetness of red pepper and the fire of Thai chili pepper. For amazing nutty flavor and flavor, puree an extra 1/4 cup pistachios and 1/4 cup water, then spoon the nut puree into a bowl of soup.
Cooking time: 50 minutes
Servings: 4
Ingredients:
- 2 tablespoons canola oil
- 1 small onion, diced
- 2 large red peppers, seeded and chopped
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1/2 cup unshelled unsalted pistachios
- 2 cups vegetable stock or water
- 1 cup buttermilk
- 2 teaspoons heavy cream
- 1/4 cup finely chopped cilantro or basil
Preparation:
1. Heat oil in a saucepan or pot over medium heat. Add onions, red bell peppers and chili peppers. Cook until the vegetables begin to give off juice and the onions are brownish around the edges, about 3-5 minutes. Sprinkle vegetables with paprika, salt, add cardamom. Cook, stirring occasionally, until you smell a strong spice aroma, about 1 to 2 minutes.
2. Add pistachios and stock (or water). Bring to a boil, continue cooking for another 20-25 minutes, until the pepper is tender. Remove the pan from the stove and let it cool slightly, about 5 minutes.
3. Pour the soup into a blender and make a smooth, soft puree (be careful with hot liquids). Place the mixture back into the pot.
4. Whisk some buttermilk and cream in a small bowl, then add to the soup. Heat it over low heat. Serve garnishing each serving with chopped cilantro (or basil).
Tips and Notes:
Tip: Cover and store in the refrigerator for up to 2 days.
Nutritional value:
Per serving: 246 calories 17 gr. fat; 9 mg cholesterol; 18 gr. carbohydrates; 0 gr. Sahara; 7 gr. squirrel; 5 gr. fiber; 574 mg sodium; 419 mg potassium.
Vitamin C (180% DV), Vitamin A (76% DV).