Roasted Capsicum Soup Video by Tarla Dalal

Roasted Capsicum Soup Video by Tarla Dalal

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Roasted capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin a from capsicum and tomatoes. The high fibre content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.

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Recipe Description for Roasted Capsicum Soup, Roasted Red Capsicum and Tomato Soup

Ingredients

For Roasted Capsicum Soup
2 whole red capsicum
2 cups roughly chopped tomatoes
2 bay leaves (tejpatta)
1 clove (laung / lavang)
1 1/2 tbsp cornflour
1/2 cup milk
2 pinches sugar
salt to taste

Method

For roasted capsicum soup

1. To make {span class="bold1"}roasted capsicum soup{/span}, combine the cornflour and low-fat milk in a bowl, mix well and keep aside.
2. Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
3. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
4. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
5. Cool the tomatoes completely and discard the bayleaves.
6. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft.
7. Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
8. Add the sugar and mix well.
9. Serve the {span class="bold1"}roasted capsicum soup{/span} hot.

See step by step images of Roasted Capsicum Soup, Roasted Red Capsicum and Tomato Soup recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes