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.