Roasted Capsicum Soup


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Bright red and flavourful, this soup is ideal for diabetics. Capsicum contains vitamin A, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.

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Serves 4.
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Ingredients


2 whole red capsicums
4 medium sized tomatoes
2 bayleaves (tejpatta)
1 clove of garlic (lehsun)
1/2 cup low fat milk
1 tbsp cornflour
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method
  1. Pierce the red capsicum with a fork and roast them over a flame till they turn black.
  2. Cool, wash them and remove the skin, stem and seeds. Keep aside.
  3. Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
  4. Purée the capsicum and tomato mixture into a smooth paste.
  5. Mix the corn flour and milk and add to the paste.
  6. Add salt and simmer the soup for few minutes till it thickens.
  7. Serve hot garnished with coriander.

Tips
  1. If the soup tastes sour add a pinch of sugar substitute and mix well just before serving.
Nutrient values per serving
EnergyFatFibreVitamin ACarbohydrateFolic acidProtein
49 cal.0.5 gm.1.5 gm.670.3 mcg.8.8 gm.23.4 mcg.2.6 gm.
RECIPE SOURCE : Good Food For DiabetesBuy this cookbook

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1 review received for Roasted Capsicum Soup
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Healthy EatingDecember 09, 2011

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.

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Reviewed December 09, 2011by Healthy Eating

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.

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