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

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


Ingredients

2 whole red capsicum
4 medium sized tomatoes , cut into quarters
2 bayleaves (tejpatta)
1 clove garlic (lehsun)
1 1/2 tbsp cornflour
1/2 cup low-fat milk
2 pinches sugar
salt to taste

Method
  1. 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 capsicum and tomatoes and blend in a mixer to a smooth mixture.
  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 hot.
Nutrient values Per Serving
EnergyProteinCarbohydratesFatFibreVitamin AFolic 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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