How to make Red Pepper-Pistachio Bisque

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We bring you most exotic combinations ever. The match so different, not meant to be is what brings you the most amazing tastes. In the choices made by us we generally choose the extremes that does not match; here’s one for you on your plate. This creamy, paprika-laced red bell pepper bisque, along with a parsley-pistachio pistou for the topping; makes you the lavish combination.

This is what makes your next recipe; the heat of Thai chilies and the nutty Pistachio puree. A creamy, nutty vegetable soup to keep you going on your long hot summer day. So here’s a simplification to its ingredients unknown and an innovation to keep up your newness.

How much time it will take:

Preparation Cooking Total
 

15 minutes

 

20 minutes

 

35 minutes

Ingredients for Red Pepper-Pistachio Bisque:

For the bisque:

Ingredients Quantity
Unsweetened almond milk 1 cup
Water 1 cup
Lemon juice 1 tsp
Shallot (peeled and chopped) 1 unit
Red bell peppers (stemmed, seeded, and chopped) 2 units
Serrano pepper (stemmed, seeded, and chopped) 1 unit
Sweet Hungarian paprika 2 tsp
Salt To taste
Ground cumin ½ tsp
Ground cardamom ½ tsp
Pistachios (raw and soaked) ¼ cup
Cashews (raw and soaked) ¼ cup
Ripe avocado (pitted and peeled) 1 small unit

For the pistou:

Ingredients Quantity
Flat-leaf parsley ½ cup
Pistachios (dry raw) ¼ cup
Salt 1/8 tsp
Nutritional yeast 1 tbsp
Olive oil 2 tsp

Important notes about ingredients:

  • Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk can be used.
  • Vegetable broth in place of filtered water (if using broth, decrease sea salt to ½ tsp).
  • ¼ cup chopped red onion in place of shallot (shallot  is a type of onion and is used for pickling or as a substitute for onion).
  • Yellow or orange bell peppers in place of red can be used (capsicum species).
  • The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Any small, hot pepper can be used in place.
  • Fresh cilantro in place of flat-leaf parsley can be used. Parsley of a variety with large flat leaves, popular in southern Europe.

How to make Red Pepper-Pistachio Bisque | Recipe:

  • Combine the parsley, pistachios, nutritional yeast, and sea salt in the bowl of a food processor. (A mini one works best here). Pulse until coarsely chopped. Add the olive oil, and process until the mixture is finely chopped. Set aside.
  • Your Pistou is ready.
  • To make the bisque, combine all ingredients except avocado in a high-speed blender.
  • Blend to combine, add the avocado, and blend again until very smooth.
  • You can either serve the bisque room-temperature, or chill it for a few hours before serving, or even gently warm it on the stove over low heat or in a dehydrator. Top each serving of soup with ¼ of the reserved pistou.

Your summer soup is ready. Serve it on along day to cut through your hunger.

Stay tuned for more recipes to add on to your life…

About Tamana Khullar 137 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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