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Jun 29, 2018

Bell Pepper / Capsicum Soup

Bell Pepper or Capsicum can be consumed raw or cooked. It adds a unique flavour and color to a dish to which is added. They come in variety of colors.  

Bell Peppers are rich in Vitmain C and is a low calorie vegetable.

How to select :-  Bell Pepper / Capsicum - Should be blemish free, firm.  The bottom part differs in bell pepper. Some has 3 bumps and some has 4 bumps. The Bell Peppers with 4 Bumps will be little sweet and hence suitable for use in Salads. Bell Peppers with 3 Bumps are suitable for cooking.

Today sharing a soup recipe using the Bell Peppers or Capsicum. You can use a mix of yellow, red and green or you can use any one of them in this recipe as per your choice or it's availability.

This is a nice, satisfying and lightly creamy recipe as we will be adding little fresh cream.



You will need :-
  1. Bell Peppers of your choice - 2 Nos. (diced)
  2. Onion (big) - 1 No. (diced)
  3. Tomato - 1/2 a tomato or 1 small  (Diced)
  4. Oil - 4 tsp
  5. Salt to taste
  6. Crushed Black Pepper - 1/4 tsp  or as preferred
  7. Water - 2 cups
  8. Fresh cream - 2 tbsp
Procedure :-

  1. Heat Oil and saute the diced onions. 
  2. Add diced Bell Peppers (Capsicums) and tomato, saute for a minute on high flame.
  3. Bring it to room temperature
  4. Grind it to a coarse paste (not fine) adding salt
  5. Add the crushed black pepper and heat it
  6. Switch off the flame and add 2 tbsps of fresh cream
  7. Serve it hot!

Relax and enjoy the yummy Bell Pepper Soup.


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