Paprika & Red Pepper and Pistachio Soup Recipe

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As the weather gets colder, a delicious, warming soup is the perfect dish for a cosy Winter evening. And knowing that this paprika & red pepper and pistachio soup can help boost your immune system can make the season that bit easier. 


Makes 4 servings

  • 1 onion - diced
  • 2 red peppers - deseeded and diced
  • 1-2 fresh green chillies – deseeded and diced 
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 cup unsalted shelled pistachios
  • 2 cups vegetable stock or water
  • 1 cup fat free buttermilk
  • 2 tablespoons whipping cream
  • 1/4 cup finely chopped fresh basil


  • Cook onion, peppers and chilli stirring until they release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. 
  • Sprinkle in paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
  • Add pistachios and stock (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are tender, 20 to 25 minutes. Remove from the heat and allow to cool for around 5 minutes.
  • Transfer the soup to a blender and puree – you may need to do this in batches until smooth.  Take care when pureeing hot liquids. 
  • Return the soup to the pan.  
  • Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with basil.