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Paprika & Red Pepper Soup with Pistachio Puree

Raghavan Iyer
  • 50 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Cilantro or basil, fresh

1

Onion, small

2

Red bell peppers, large

1

Thai or serrano chiles, fresh green

1/2 tsp

Cardamom, ground

2 tsp

Hungarian paprika, sweet

1 tsp

Kosher or sea salt

2 tbsp

Canola oil

1/2 cup

Pistachios, unsalted

1 cup

Buttermilk, nonfat

2 tbsp

Whipping cream

2 cups

Vegetable broth or water