Capsicum Soup

Capsicum Soup Red capsicums, onion and garlic are pan fried in butter, then simmered in chicken stock and drizzled with cream to create this smooth and delicious puréed soup. You can also use vegetable stock.capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin 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.

(Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup) Ingredients Capsicum - 1 (red or green) Onion - 1 small or 1/2 medium Garlic - 2 cloves Tomato - 1/2 Green Chillies - 2 Cilantro - handful Chicken/ Veg Stock - 2 cups Ground Pepper - as needed Roasted Cumin Powder - 1/2 tsp Salt - as needed Olive Oil - 2 tsp Cream - 1/2 cup (optional) Method 1. Heat Oil in a pan, saute the garlic and onion for a minute. 2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft. Switch off. 3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.) 4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove. 5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil. 6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling. 7. Simmer for another 5 -10 minutes and switch off. 8. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.