The Colourful World of Capsicum
This page viewed 1307 times
Roasted Capsicum Soup
This simple but delectable soup is packed with the goodness of folic acid and vitamin A from capsicum and tomatoes. The high fibre content helps to remove excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
Serves 4.
Baking temperature: 200 C (400 F)
Baking time: 20 to 25 minutes.
2 whole red capsicums
4 medium sized tomatoes
2 bay leaves (tejpatta)
1 clove garlic (lehsun)
2 tbsp corn flour
½ cup milk
Salt to taste
For the garnish
2 tbsp chopped coriander (dhania)
- Pierce a fork through each capsicum and roast on a slow flame till they turn black.
- Cool the capsicums. Wash them and remove the skin, stem and seeds. Keep aside.
- Cut the tomatoes into quarters and add approximately 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Keep aside.
- Combine the capsicum and tomatoes and blend in a mixer to a smooth purée.
- Combine the corn flour and the milk and add it to the purée.
- Transfer to a deep pan; add salt and simmer for 3 to 4 minutes or till the mixture thickens.
- Serve hot garnished with coriander.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Hi,
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.