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Paprika & Red Pepper Soup with Pistachio Puree

:  November/December 2010

Your rating: None Average: 4.4 (51 votes)

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.


READER'S COMMENT:
"Very good. A thick soup with a great flavor. My husband and I both loved it. It was worth shelling the pistachios by hand. Next time I plan to make a double batch! "
Paprika & Red Pepper Soup with Pistachio Puree Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | High fiber | Low cholesterol | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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).

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

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


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Recipe Categories

Style/Theme
Make ahead instructions
Vegetarian
Birthday
Entertaining, casual
Entertaining, formal
Ease of Preparation
Easy
Type of Dish
Appetizer
Main dish, vegetarian
Soups/stews
Total Time
1 hour or less
Servings
4
Preparation/ Technique
Saute
Ethnic/Regional
American
Meal/Course
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Healthy weight
High fiber
Gluten free
Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Valentine's Day
Publication
November/December 2010
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