INGREDIENTS:
- 3 tablespoons coconut or canola oil
- 1 large onion, diced (I prefer Vidalia as it adds a slight natural sweetness to the soup)
- 1 large red bell pepper, seeded and diced
- 1 large orange bell pepper, seeded and diced
- 1 large yellow bell pepper, seeded and diced
- 1 large green bell pepper, seeded and diced small (set aside for garnish)
- 1 fresh serrano chile, coarsely chopped (1/2 teaspoon cayenne pepper may be substituted)
- 2 teaspoons smoked paprika
- 1 – 2 teaspoons sea salt
- ½ teaspoon ground cardamom
- 1 ripe, but firm avocado, peeled, seeded and sliced
- 1 ripe, but firm avocado, peeled, seeded and cut into ½ inch cubes (reserve for garnish)
- ½ cup unsalted shelled raw organic pistachios
- ½ cup salted, shelled pistachios, finely chopped (reserve for garnish)
- 1 teaspoon fresh lemon juice
- 1/4 cup finely chopped fresh organic parsley (reserve for garnish)
DIRECTIONS:
- Heat oil in a large saucepan over medium-high heat. Add onion, bell peppers, chile or cayenne pepper. Cook, stirring constantly, 3 to 5 minutes. Sprinkle vegetables with paprika, salt & cardamom and cook/stir until the spices are fragrant, 1 to 2 minutes.
- Add unsalted pistachios and broth, and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally for 15 minutes. Remove from the heat.
- Let the hot soup cool for 5 minutes then transfer to a blender; add sliced avocado & lemon juice and puree until smooth. You may have to blend in batches, but add the sliced avocado to the first batch.
- Return soup to pan and stir well to combine. Gently warm over low heat. Transfer to soup bowls. Garnish soup with sprinkled with chopped salted pistachios, avocado & parsley.
Bon Appetit!
