Paprika and Red Pepper Soup with Pistachio Puree Recipe

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Canola oil- 2 tbsp

Small diced onion- 1

Large red bell peppers, halved lengthwise, stemmed, seeded and diced- 2

Fresh green Thai or Serrano chilies, stemmed and coarsely chopped- 1or 2

Sweet Hungarian paprika- 2 tbsp

Kosher or sea salt- 1 tbsp

Ground cardamom- ½ tbsp

Unsalted shelled pistachios- ½ cup

Vegetable broth or water- 2 cups

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Nonfat buttermilk- 1 cup

Whipping cream- 2 tbsp

Finely chopped fresh cilantro or basil- ¼ cup

Rolls (optional)

Steps to cook:

Heat oil in a large saucepan and add onion, bell peppers and chili to taste. Cook for 3-5 mins until the vegetables release some of their juices. The onion should be lightly brown around the edges.

Sprinkle the vegetables with paprika, salt and cardamom and cook for 1-2 mins until the spices are very fragrant. Add pistachios and or water to it.

Now stir and pour into a boil.

Reduce the heat to medium-low and simmer, covered, stirring occasionally for 20 to 25 mins until the peppers are fork-tender.

Remove from the heat and let it cool 5 mins

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Transfer the soup to a blender and add puree until smooth. Return the soup to the pan.

Serve the soup with cilantro or basil garnishing!

Rajasthan Tourism App - Welcomes to the lend of Sun, Send and adventures