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, Roasted Red Capsicum and Tomato Soup

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Show me for servings

Ingredients

For Roasted Capsicum Soup
2 whole red capsicum
2 cups roughly chopped tomatoes
2 bay leaves (tejpatta)
1 clove (laung / lavang)
1 1/2 tbsp cornflour
1/2 cup milk
2 pinches sugar
salt to taste

Method

For roasted capsicum soup

To make {span class="bold1"}roasted capsicum soup{/span}, 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 {span class="bold1"}roasted capsicum soup{/span} hot.