Roasted Capsicum Soup Video by Tarla Dalal Video by Tarla Dalal
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Roasted Red Capsicum And Tomato Soup Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Roasted Capsicum Soup
2 whole red capsicum
2 cups roughly chopped tomato
1 1/2 tbsp cornflour
1/2 cup milk
2 pinches sugar
salt to taste
Method
- To make 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 tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft.
- 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 the roasted capsicum soup hot.
See step by step images of Roasted Capsicum Soup, Roasted Red Capsicum and Tomato Soup
