You are here: Home >  Course  >  Easy Indian Veg  >  Easy, Simple Indian Soup  >  Oats and Roasted Capsicum Soup

oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |

oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |



oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup.

oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre.

To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately.

Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels.

Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.

Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too!

Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to.

Enjoy with recipe below.

Oats and Roasted Capsicum Soup

This recipe has been viewed 70987 times
5/5 stars  100% LIKED IT   
5 REVIEWS ALL GOOD



Oats and Roasted Capsicum Soup recipe - How to make Oats and Roasted Capsicum Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For Oats and Roasted Capsicum Soup
5 tbsp roasted quick cooking rolled oats
2 medium red capsicum
2 cups roughly chopped tomatoes
2 bayleaves (tejpatta)
1 garlic (lehsun) clove
1 tsp dry red chilli flakes (paprika)
salt to taste

Method
For oats and roasted capsicum soup
    For oats and roasted capsicum soup
  1. To make oats and roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black.
  2. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside.
  3. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves.
  4. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth.
  5. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  7. Serve the oats and roasted capsicum soup immediately.
Nutrient values (Abbrv) per serving
Energy61 cal
Protein2.9 g
Carbohydrates10.7 g
Fiber3.6 g
Fat0.9 g
Cholesterol0 mg
Sodium12.1 mg
Oats and Roasted Capsicum Soup recipe with step by step photos

like oats roasted capsicum soup
    like oats roasted capsicum soup
  1. like oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | then see collection of healthy veg soups and some recipes we love.

what is oats roasted capsicum soup made off?
    what is oats roasted capsicum soup made off?
  1. what is oats roasted capsicum soup made off? roasted bell pepper soup is made from 5 tbsp roasted quick cooking rolled oats, 2 medium red capsicum, 2 cups roughly chopped tomatoes, 2 bayleaves (tejpatta), 1 garlic (lehsun) clove, 1 tsp dry red chilli flakes (paprika) and salt to taste. See below photo of list of ingredients of oats roasted capsicum soup.

roasting oats
    roasting oats
  1. Take a small non stick pan. Note that the pan should not be pre heated before adding the oats.
  2. Add 5 roasted quick cooking rolled oats.
  3. Roast on a medium flame for 3 minutes stirring ocassionaly. 
  4. Keep aside roasted oats  in a bowl and use in soups.

how to roast red capsicum?
    how to roast red capsicum?
  1. To make roasted capsicum, brush the red capsicum with oil.
  2. Pierce each red capsicum with a fork. We are going to be roasting the capsicum over open flame.
  3. Keep turning the capsicum while roasting. This will ensure uniform roasting.
  4. Roast them over an open flame till they turn black. This will take time to roast so be patient. 
  5. Cool the capsicum and put in a bowl of water.
  6. With your fingers, peel the black skin out. If a little bit of black part is left that is okay.
  7. We now have 2 roasted capsicums ready.
  8. Remove the stems and seeds. You can chop into big pieces also as we are going to put the capsicum in a mixer.

making oats roasted capsicum soup
    making oats roasted capsicum soup
  1. To make oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |  in a deep non stik pan put 2 cups roughly chopped tomatoes.
  2. Add 2 bayleaves (tejpatta).
  3. Add 1 garlic (lehsun) clove.
  4. Add 2½ cups of water.
  5. Cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft.
  6. Discard the bayleaves. Remove from the flame and allow it to cool completely. 
  7. In a mixer put the cooked tomatoes. Note you should split the mixture into 2 and blend.
  8. Add the roasted and chopped red capsicum.
  9. Blend in a mixer till smooth. Note you should split the mixture into 2 and blend in 2 batches.
  10. Transfer the mixture into a deep non-stick pan.
  11. Add 1 tsp dry red chilli flakes (paprika).
  12. Add salt to taste. We added 3/4 tsp salt.
  13. Add 1/2 cup water.
  14. Mix well.
  15. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  16. Add 5 tbsp roasted quick cooking rolled oats.
  17. Mix well.
  18. Cook oats roasted capsicum soup | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |  on a medium flame for 1 minute, while stirring occasionally.
  19. Serve oats roasted capsicum soup | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |  immediately.

pro tips for oats and roasted capsicum soup
    pro tips for oats and roasted capsicum soup
  1. Take a small non stick pan. Note that the pan should not be pre heated before adding the oats.
  2. Keep turning the capsicum while roasting. This will ensure uniform roasting.
  3. Remove the stems and seeds. You can chop into big pieces also as we are going to put the capsicum in a mixer.
  4.   Blend in a mixer till smooth. Note you should split the mixture into 2 and blend in 2 batches.
  5. Oats capsicum soup is a nice thick soup perfect to keep you warm in winter. Enjoy Indian style red capsicum winter soup.
  6. To make the soup look good, we garnished it with a sprig of coriander. You can use celery also.

benefits of oats and roasted capsicum soup
    benefits of oats and roasted capsicum soup
  1. Oats and Roasted Capsicum Soup is rich in Vitamin B1, Folic Acid.
    1. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 50% of RDA.
    2. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 17% of RDA.

Reviews

Oats and Roasted Capsicum Soup
 on 20 Feb 21 11:46 PM
5

Lovely and all time favourite soup! Kids love it too! Very easy too!
Tarla Dalal
22 Feb 21 10:23 AM
   Thank you for your feedback. Kindly review the recipes and articles you love.
Oats and Roasted Capsicum Soup
 on 17 Jan 21 05:21 AM
5

Im not a fan of oats. Was skeptical of using them but turned out to be good.Perfect combination of spices
Tarla Dalal
18 Jan 21 09:36 AM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Roasted Capsicum Soup
 on 27 Nov 14 03:43 PM
5

Brilliant idea of adding oats and red capsicum to all time favourite tomato soup. Hints of garlic and bayleaf really lift up the flavour further.
Roasted Capsicum Soup
 on 26 Nov 14 03:31 PM
5

Roasted capsicum flavour is out of this world...and combining it with fibre rich oats..makes a perfect meal by itself...
Roasted Capsicum Soup
 on 09 Dec 11 12:37 PM
5

Blended red capsicum and tomatoes make a great combo. This is a thick and filling reddish color soup with a great mouth feel. Low fat milk added to this makes the body of the soup. Very health and highly recommend it.

Subscribe to Free Weekly Food Mailer