Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.
4 servings, about 1 cup each
Active Time: 30 minutes |
Total Time: 50 minutes
2 tablespoons canola oil
1 small onion, diced
2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
2 teaspoons sweet Hungarian paprika
1 teaspoon kosher or sea salt
1/2 teaspoon ground cardamom
1/2 cup unsalted shelled pistachios
2 cups vegetable broth or water
1 cup nonfat buttermilk
2 tablespoons whipping cream
1/4 cup finely chopped fresh cilantro or basil
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.
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.
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.
Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).
Per serving :
17 g Fat;
3 g Sat;
9 g Mono;
9 mg Cholesterol;
18 g Carbohydrates;
7 g Protein;
5 g Fiber;
574 mg Sodium;
419 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 3 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.