• 4servings
  • 50minutes
  • 246calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) canola oil

  2. 1 small onion , diced

  3. 2 large red bell peppers , halved lengthwise, stemmed, seeded, and diced

  4. 1 fresh green Thai or serrano chile , stemmed and coarsely chopped

  5. 2 teaspoon(s) sweet Hungarian paprika

  6. 1 teaspoon(s) kosher or sea salt

  7. 1/2 teaspoon(s) ground cardamom

  8. 1/2 cup(s) unsalted shelled pistachios

  9. 2 cup(s) vegetable broth or water

  10. 1 cup(s) nonfat buttermilk

  11. 2 tablespoon(s) whipping cream

  12. 1/4 cup(s) finely chopped fresh cilantro or basil

Instructions Jump to Ingredients ↑

  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).

  5. Exchanges: 1 1/2 vegetable, 3 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (76% dv).


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