My sweet husband loves jalapeño bisque! He’s been waiting for me to post this recipe for quite some time and I promised him it would be on The Kitchen Twist in the month of May. If you like a little spice, this is definitely a winner!
Jalapeño peppers provide many health benefits. Studies show they can relieve sinus congestion and through their antibacterial properties they can fight chronic sinusitis. They help combat migraine headaches, speed metabolism to help ward off excess weight, they reduce cholesterol and improve cardiovascular health. Due to their ability to help strengthen blood vessels they are helpful in lowering blood pressure and make the blood vessels more elastic. Jalapeños reduce inflammation that can occur all over the body and cause all kinds of diseases. Research indicates that eating jalapeños may drive prostate cancer cells to self destruct which dramatically slows and may even reverse the development of prostate tumors.
Red onions contain several types of powerful antioxidants which boost the immune system. They and have been shown to also have anti-viral, anti-fungal and anti-inflammatory properties as well as have potent anti-cancer effects. In addition, they are a rich source of chromium, a trace mineral that can help control glucose levels. This is good news for anyone who may be at risk to insulin resistance.
Cilantro’s ability to bind with heavy metals hiding in the body makes it unique. It can help to remove these harmful substances from the tissues, blood and organs and then transport them out of the body. People with metal based fillings in their teeth, or consume large predatory fish such as tuna, chilean sea bass or shark, or who have otherwise been exposed to mercury can benefit greatly through regularly consuming cilantro over an extended period of time.
The cashews in this recipe are used to create a creamy texture. They also add quite a few benefits such as dietary fiber which promotes weight management, magnesium which is beneficial to bone health, copper which is good for flexibility in joints and blood vessels and they help lower LDL cholesterol levels promoting better cardiovascular health. Cashews provide all the essential amino acids making them a complete protein. The amount of just the cashews per serving in this recipe provides about 14% of the daily value of protein.
1 T grapeseed oil
6 to 8 jalapeños, minced
1 cup finely chopped red onion (about 1/2 onion)
3 cloves garlic, minced
2 cups raw cashews
3 cups water
1 avocado, peeled and diced
2 cups diced tomatoes (about 2)
1 bunch cilantro, stemmed and chopped
1 T Himalayan sea salt*
1/2 t freshly ground black pepper
1 red jalapeño, sliced in rounds (for garnish)
In a 4 quart saucepan, heat the grapeseed oil over medium heat and add the jalapeños and onions stirring until the vegetables are almost soft. Add the garlic and sauté an additional minute. Place the cashews in a Blendtec* blender with the water. Blend on the whole juice setting until completely smooth (about a minute). Add the cashew mixture to the jalapeño mixture. Stir in the remaining ingredients and gently heat to blend flavors. Ladle into soup bowls and garnish with additional cilantro and red jalapeño. Serves 8. slices. ©Janice Moreland http://thekitchentwist.com