Lunch

Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) is for Lunch.

Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) takes several minutes to prepare.

Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) takes several minutes to cook.

Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) makes 4 servings.

The ingredients for Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) are:

2 tablespoons olive oil
1/2 cup onion, diced
2 cups red bell peppers, 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 half and half cream
1/4 cup finely chopped fresh basil

Here is how you make Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204):

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 basil.Tips & NotesMake Ahead Tip: Cover and refrigerate for up to 2 daysNumber of Servings: 4Recipe submitted by SparkPeople user TRILLIUM1204.

The nutritional information for Paprika and Red Pepper Soup with Pistachio Puree (Trillium1204) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.0

• Total Fat: 11.6 g
• Cholesterol: 4.0 mg
• Sodium: 962.3 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 5.8 g
• Protein: 8.7 g