Makes: 4 servings, about 250 ml each
30 ml canola oil
1 small onion, diced
2 large bell peppers, halved lengthwise, stemmed, seeded and diced
1-2 fresh green Thai or serrano chillies, stemmed and coarsely chopped
10 ml sweet Hungarian paprika
2.5ml ground cardamom
125ml unsalted, shelled pistachio nuts
500ml vegetable stock or water
30 ml whipping cream
60ml finely chopped, fresh cilantro or basil
- Heat oil in a large saucepan over medium-high heat. Add onion, bell peppers and chilli. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges – approximately 3 – 5 minutes. Sprinkle the vegtables with the paprika, salt and cardamom and cook for 1-2 minutes or until the spices are very fragrant.
- Add the pistachio nuts and broth/water. Stir and bring to the boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the peppers are fork – tender, 20 – 25 minutes. Remove from heat and leave to cool.
- Transfer the soup to a blender and puree until smooth (do so in batches if necessary).
- Whisk the buttermilk and cream together in a bowl. Stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro or basil.
Recipe sourced from “Ayurvedic Tips and Recipes to Boost the Immune System” compiled by Charlotte Davies