An easy red bell pepper also known as red capsicum soup with tomato, onion and garlic as main ingredients. Perfect for dinner with a bread toast. I make soup at times for dinner when I want to cut down carbs. Mostly it would be tomato soup or carrot soup. But wanted to try something different. Saw fresh and large red capsicum in Fairprice and thought I will try something with it and bought. This happens every time- that is, see fresh vegetables at the groceries, get excited and buy lot of those and dump in the fridge. But by the time I try, it will not be so fresh as I got.
So what I do is I make it the very next day as I buy. This applies to spinach, vazhaipoo (banana blossom), vazhai thandu (banana stem) and other rare things I buy. So made this soup today. I wanted to make it simple, so followed a simple method to make the soup. As I was making, the colour of the soup was so fascinating to me. The flavour pulled Aj to ask what was it. He had some with the bread toast.
Check out the full video on how to make red capsicum soup
red capsicum soup recipe
Recipe Cuisine:Indian | Recipe Category: Starters
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Click here for cup measurements
Ingredients
Red capsicum, large – 1
Tomato – 2
Onion – 1
Garlic flakes – 2
Butter / olive oil – 2 tsp
Bay leaf - 1
Oregano – 1/4 tsp
Black pepper – 1/2 tsp
Salt – as needed
Tomato – 2
Onion – 1
Garlic flakes – 2
Butter / olive oil – 2 tsp
Bay leaf - 1
Oregano – 1/4 tsp
Black pepper – 1/2 tsp
Salt – as needed
How to make red capsicum soup method
- Cut tomato into 4, deseed. Cube onion and capsicum (deseed) roughly. Heat a small cooker with butter. Add garlic, onion, tomato, capsicum and a pinch of salt.
- Fry for a minute. Add 1 to 1 & 1/2 cups of water.
- Pressure cook for 2 whistles. Open the cooker once steam vents out and take out the tomato peels. It will come off easily, so take it off with tongs and discard. Discard the bay leaf too.
- Using a hand blender, grind this mixture smoothly. If you don’t have one, cool the mixture and puree it in a mixer. Adjust water as per the consistency you need.
- Continue heating and add corn flour dissolved in a tbsp of water, required salt, and oregano and mix well.
- Once boils and desired consistency is reached, switch off the stove and season with black pepper as needed.
Notes
- You can skip onion and try too.
- I do not like tomato seeds in the soup as we are not straining. So deseed it before adding.
- To deseed, it is easy when you cut into quarters. Otherwise, the more bigger is your piece of tomato, the easier it is to remove the skin later.
- You can use stock in place of water.
- After adding water, you can add a hand full of pasta (quick cook variety) available at the groceries, if you like.
- You can also add a hand full of cooked rice while serving. I had this way for mulgitawany soup. It was nice.
- You can add a pinch of sugar.
Serve hot topped with cream. Goes well with any bread toast.
