How to make Red Capsicum Soup With Lemon -
Roasted red capsicums add both colour and flavour to this wonderful soup.
This recipe is from the book No Oil Cooking.
Main Ingredients : Red cpasicum, Lemon juice (नींबु का रस)
Cuisine : American
Course : Soups
You can also find more Soups recipes like Tomato And Basil Soup Peas and Pumpkin Soup Minted Green Peas Soup With Corn Pearls Laganshaala
Red Capsicum Soup With Lemon Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Red Capsicum Soup With Lemon Recipe
Red cpasicum 8
Lemon juice 4 tablespoons
Onions,chopped 2 medium
Garlic,chopped 12 cloves
Refined flour (maida) 1 tablespoon
Vegetable stock 8 cups
Fresh basil leaves 4-5
Salt to taste
Sugar 1 teaspoon
Black peppercorns crushed 5-6
Method
Step 1
Pick red bell peppers using a fork and roast them directly on flame on low heat till lightly charred. Plunge them into cold water, remove skin and chop them roughly. Place onions and garlic in a non-stick pan and roast on medium heat for a minute.
Step 2
Add refined flour and continue to roast for another minute till lightly browned or till it emits a nice aroma. Add one cup of vegetable stock, bell peppers and two to three fresh basil leaves. Stir and bring to a boil.
Step 3
Cover and simmer for three to four minutes. Cool and blend to a smooth puree. Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil. Reduce heat, add salt, sugar and crushed black peppercorns. Simmer for two to three minutes.
Step 4
Add lemon juice, stir and pour into individual soup bowls. Serve hot garnished with remaining fresh basil leaves.
Nutrition Info
Calories : 361 Kcal
Carbohydrates : 74.4 gm
Protein : 11.6 gm
Fat : 2.4 gm
Other : 20.6gm
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