Oats and Roasted Capsicum Soup
by Tarla Dalal
Added to 97 cookbooks
This recipe has been viewed 33796 times
Bright red and flavourful, this soup is ideal for diabetics. Capsicum contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Oats being high in fibre helps to lower blood glucose levels. A soup of the duo, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses.
- Pierce each red capsicum with a fork and roast them over an open flame till they turn black.
- Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside.
- Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves.
- Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth.
- Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
Nutrient values (Abbrv) per serving
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