A creamy, paprika-laced red bell pepper bisque such as this is just begging for a dollop of herby pesto on top, but feel free to serve it plain if you prefer
2 medium red bell pepper, seeded and chopped
¼ cup pistachios, soaked for 2 to 4 hours and drained
¼ cup cashews, soaked for 2 to 4 hours and drained
1 small shallot, peeled and chopped
1 small jalapeno or Serrano pepper, stemmed and seeded (optional)
1 cup Almond Milk (preferably unsweetened)
1 cup filtered water
2 teaspoons sweet paprika
2 teaspoons lemon juice
1teaspoon Himalayan salt ( or sea salt)
1/2teaspoon ground cumin
¼ teaspoon ground cardamom
1 small or ½ large ripe avocado, pitted and peeled
4 tablespoons Basil-Parsley Pesto (optional)
Combine all ingredients except avocado and pesto in a high- speed blender and blend until smooth. Add the avocado and blend again until very smooth
Make it Raw: Transfer the bisque to a large bowl or container and warm it in the dehydrator for 1 hour before serving. Alternatively, serve the soup at room temperature or chill it in the refrigerator for a few hours before serving
Make it Cooked: Transfer the bisque to a medium saucepan and gently warm it on the stove over low heat.
To serve, divide the bisque among four shallow bowls. Spoon 1 tablespoon of the pesto in the center of each bowl if desired.
Per I cup serving: 186 calories, 12g fat (1.5 sat) 16.4 carbs, 5g fiber, 5.7g protein
Substitutions:
Pistachios: additional cashews
Shallot: 1/4 cup of chopped red onion
Almond Milk: Coconut Milk or any other unsweetened nondairy milk
Recipe compliments of Susan Baker/Nutressante
Holistic Nutritionist, Wellness Coach
Practice located at:
Full Spectrum Wellness
603-296-0830 – ext. 5
