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.
Recipe Description for Roasted Capsicum Soup
- Combine the cornflour and low-fat milk in a bowl, mix well and keep aside.
- 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.
- Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
- 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.
- Cool the tomatoes completely and discard the bayleaves.
- Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
- 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.
- Add the sugar and mix well.
- Serve hot.
Nutrient values Per Serving
|Energy||Protein||Carbohydrates||Fat||Fibre||Vitamin A||Folic Acid|
| 49 calories|| 2.6 gm|| 8.8 gm|| 0.5 gm|| 1.5 gm|| 670.3 mcg|| 23.4 mcg|
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