Paprika & Red Pepper Soup with Pistachio Puree
From EatingWell: November/December 2010
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.
- 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).
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per serving: 246 calories; 17 g fat (3 g sat, 9 g mono); 9 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 574 mg sodium; 419 mg potassium.
Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (76% dv).
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 3 fat
More From EatingWell
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- November/December 2010