Broccoli and Red Capsicum Soup
by Tarla Dalal

When you are game for a bowlful that is bursting with flavour, go for this Broccoli and Red Capsicum Soup.

Capsicum, onions and garlic together make this a truly flavorsome soup, while broccoli gives it a luscious texture.

Both broccoli and red capsicum are fibre-rich veggies, making this soup a good addition to a diabetic meal. As it is quite low in fat and carbs, you can even have this tasty soup every day.

Try other diabetic friendly soups like Lentil and Vegetable Broth , Mixed Sprouts Soup and Mein Chow Soup .

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Broccoli and Red Capsicum Soup recipe - How to make Broccoli and Red Capsicum Soup

1 1/2 cups broccoli florets
1 cup roughly chopped red capsicum
1 tsp oil
2 tsp roughly chopped garlic (lehsun)
1/2 cup roughly chopped onions
salt and freshly ground black pepper (kalimirch) to taste

Method

Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
Add the broccoli, red capsicum and salt and sauté on a medium flame for 3 minutes.
Add 1½ cups of hot water, mix well. Cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
Cool and blend in a mixer till smooth.
Transfer the mixture back into the same non-stick pan, add the pepper powder and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.