Pepper and Paprika soup

JanaBy Jana    

June 16, 2015

Pepper and Paprika soup 0 5 0
  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins

  • Yields: 4 Servings


1Heat the oil in a large saucepan over medium-high heat. Add onion, bell peppers and chilli 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.

2Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.

3Add veg broth. 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 and let it cool for 10 mins.

4Put the soup to a blender and puree until smooth. Return the soup to the pan.

5Whisk buttermilk and cream in a bowl ad stir into the soup.

6Serve sprinkled with basil.


olive oil

1 small onion, diced

2 large red bell peppers, halved lengthwise, stemmed, seeded and diced

1 fresh green chilli, stemmed and coarsely chopped

2 tsp sweet paprika


1/2 tsp ground cardamom

2 cups vegetable broth

1 cup buttermilk

2 tbsp of cream



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