Oats and Roasted Capsicum Soup


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Roasted Capsicum Soup, bright red and flavourful, this soup is ideal for diabetics. Capsicum contains vitamin A, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.

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oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup |

oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup.

oats capsicum soup, 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. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre.

To make oats roasted capsicum soup, 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.

Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels.

Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.

Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too!

Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to.

Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below.

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Oats and Roasted Capsicum Soup recipe - How to make Oats and Roasted Capsicum Soup

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

Ingredients

For Oats and Roasted Capsicum Soup
5 tbsp roasted quick cooking rolled oats
2 medium red capsicum
2 cups roughly chopped tomatoes
2 bayleaves (tejpatta)
1 garlic (lehsun) clove
1 tsp dry red chilli flakes (paprika)
salt to taste
Method

For oats and roasted capsicum soup

    For oats and roasted capsicum soup
  1. To make oats and roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black.
  2. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside.
  3. 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.
  4. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth.
  5. 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.
  6. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  7. Serve the oats and roasted capsicum soup immediately.

Roasted Capsicum Soup Video by Tarla Dalal


Nutrient values (Abbrv) per serving
Energy61 cal
Protein2.9 g
Carbohydrates10.7 g
Fiber3.6 g
Fat0.9 g
Cholesterol0 mg
Sodium12.1 mg

RECIPE SOURCE : Good Food For DiabetesBuy this cookbook
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Reviews

Oats and Roasted Capsicum Soup
5
 on 20 Feb 21 11:46 PM


Lovely and all time favourite soup! Kids love it too! Very easy too!
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Tarla Dalal    Thank you for your feedback. Kindly review the recipes and articles you love.
Reply
22 Feb 21 10:23 AM
Oats and Roasted Capsicum Soup
5
 on 17 Jan 21 05:21 AM


Im not a fan of oats. Was skeptical of using them but turned out to be good.Perfect combination of spices
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
18 Jan 21 09:36 AM
Roasted Capsicum Soup
5
 on 27 Nov 14 03:43 PM


Brilliant idea of adding oats and red capsicum to all time favourite tomato soup. Hints of garlic and bayleaf really lift up the flavour further.
Roasted Capsicum Soup
5
 on 26 Nov 14 03:31 PM


Roasted capsicum flavour is out of this world...and combining it with fibre rich oats..makes a perfect meal by itself...
Roasted Capsicum Soup
5
 on 09 Dec 11 12:37 PM


Blended red capsicum and tomatoes make a great combo. This is a thick and filling reddish color soup with a great mouth feel. Low fat milk added to this makes the body of the soup. Very health and highly recommend it.