Carrot and Bell Pepper Soup
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 13570 times
Reducing salt intake is very easy. You just need to top up on other flavourful and aromatic ingredients and you will barely notice the missing salt. Not only that, you also need to understand that a low-sodium diet does not mean just salt – you need to also reduce other high-sodium ingredients.
In that sense, the Carrot and Bell Pepper Soup is a wonderful choice, made entirely with nutritious, low-sodium ingredients like carrot, capsicum and tomatoes. While tomato adds tang and carrot adds volume to the soup, herbs and pepper add punch to it. Enjoy this peppy low-sodium treat to keep blood pressure under control.
- Combine the carrot, red, yellow and green capsicum, tomatoes and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and bend in a mixer till smooth.
- Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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