How to make Red Pepper-Pistachio Bisque at Home

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Tamana Khullar
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.

How many of you like the season of the soups- where the whole house filled is with the exotic smell of simmering soups. Whether it is a Chicken Noodle Soup, Tortilla Soup or any kind of Cream Soup, I like them all.

But the one soup that I like the most is the Red Pepper Pistachio Bisque soup. I still remember the first time I had this soup and it completely blew away my mind because of its taste and deliciousness. 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 the Red Pepper-Pistachio Bisque recipe so special; the heat of Thai chillies 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.

Ingredients for Red Pepper Pistachio Bisque Recipe

For the bisque

Unsweetened Almond Milk1 cup
Water1 cup
Lemon Juice1 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 Paprika2 tsp
SaltTo taste
Ground Cumin½ tsp
Ground Cardamom½ tsp
Pistachios (raw and soaked)¼ cup
Cashews (raw and soaked)¼ cup
Ripe Avocado (pitted and peeled)1 small unit

For the pistou

Flat-leaf parsley½ cup
Pistachios (dry raw)¼ cup
Salt1/8 tsp
Nutritional yeast1 tbsp
Olive oil2 tsp

Important Facts about Ingredients

  • Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk can be used.
  • The 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 chilli 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 much time it will take?

15 minutes 20 minutes 35 minutes

Red Pepper Pistachio Bisque Recipe

Red Pepper Pistachio Bisque recipe

For Pistou

  • 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.

For Bisque

  • 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

Nutritional Information of Red Pepper Pistachio Bisque Recipe

Protein3 g
Carbohydrates8 g
Fiber 2 g
Cholesterol15 mg
Fat10 g
Sodium62 mg

How to Make Red Pepper Pistachio Bisque Recipe at Home | Video

Video by WLUK

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