Ingredients: 2 tablespoons vegetable or olive oil
- 1 small onion, diced
- 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
- 1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon sea salt
- 1 tbs paprika pasta from tube or ketchup
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted shelled pistachios
- 2 cups vegetable broth or water
- 1 cup nonfat coconut milk or soya milk
- 2 tablespoons whipping cream
- a pinch of sugar to taste
- 1/4 cup finely chopped fresh cilantro or basil
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt a pinch of sugar and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
- Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
- Transfer the soup to a blender (in batches if necessary) and puree until smooth. Return the soup to the pan.
- Whisk soya milk and cream in a bowl; stir into the soup. Add the paprika pasta then gently warm over low heat. Serve sprinkled with cilantro or basil and serve with grissini tomato stick.