Roasted Yellow Capsicum Soup Recipe
You must be wondering why I am suddenly posting this weird looking soup! I hadn’t planned this but I was alone and I had some yellow capsicums and some almonds lying around. Often when I am alone, I have soup and salad for dinner.
I always try my best to keep colorful vegetables and fruits in the pantry. For getting a good dose of antioxidants I always add some yellow or red capsicum, red cabbage, pomegranate seeds, carrots and green cucumber to my salads. Just so you know, yellow capsicums are a rich source of vitamin C and B6.
This particular soup recipe it is completely vegan. Ground almonds provide a smooth and silky texture to the soup. If you mostly prefer ‘Tomato Soup’ or ‘Manchow Soup’ then this soup’s taste will surely intrigue your taste buds since this soup is not as per the typical Indian palate. You could experiment with your own variations of this soup. It has a little burnt flavor due to the capsicum and a creamy texture due to the almonds.
Equipment and Utensils
Mixer or Hand Mixer
175 grams (1 Big) Yellow Capsicum
50 grams (1 small) Onion peeled and thinly sliced
½ teaspoon Garlic Paste
10 Almonds blanched and peeled
¼ teaspoon Salt
¼ teaspoon Turmeric Powder
¼ teaspoon Crushed Black Pepper
½ tablespoon Olive Oil
Add olive oil in a saucepan and keep it on medium heat.
Add thinly sliced onions and sprinkle some salt and turmeric on them.
Stir for 4-5 minutes and then add garlic paste.
Sauté till the raw smell of garlic is gone.
Add blanched and peeled almonds and then switch off the stove.
Roast the yellow capsicum (bell pepper) on the gas. Its skin will turn black.
As soon as it is roasted put it into the ice cold water.
Peel all the black skin, open the capsicum and discard the inner seeds.
Now take the mixer jar and add the sautéed mixture and roasted capsicum.
Blend everything to a smooth paste by adding some water.
Now transfer this smooth puree into the saucepan again.
Keep the pan on medium heat.
Add salt and pepper as per taste.
When the soup gets warm, switch off the flame.
Preparation Time: 5 minutes
Cooking Time: 17 minutes
Number of Servings: 2
Total Calories: 237.25 Kcal
Fat: 16.16 gm
Protein: 5.995 gm
Carbohydrates: 17.65 gm
Vitamin C: 245.25 mg
Carotene: 747.25 ug