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Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servings, about 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings, about 1 cup each
Yield:
4 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1small onion, diced2large red bell peppers, halved lengthwise, stemmed, seeded and diced1 to 2 fresh green Thai or serrano chiles, stemmed and coarsely chopped2teaspoonssweet Hungarian paprika1teaspoonkosher or sea salt½teaspoonground cardamom½cupunsalted shelled pistachios2 cups vegetable broth or water1cupnonfat buttermilk2tablespoonswhipping cream1/4 cup finely chopped fresh cilantro or basil
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1small onion, diced
2large red bell peppers, halved lengthwise, stemmed, seeded and diced
1 to 2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
2teaspoonssweet Hungarian paprika
1teaspoonkosher or sea salt
½teaspoonground cardamom
½cupunsalted shelled pistachios
2 cups vegetable broth or water
1cupnonfat buttermilk
2tablespoonswhipping cream
1/4 cup finely chopped fresh cilantro or basil
DirectionsHeat 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).TipsTo make ahead: Cover and refrigerate for up to 2 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
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).TipsTo make ahead: Cover and refrigerate for up to 2 days.
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
To make ahead: Cover and refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)243Calories17gFat17gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
