Red Capsicum Soup With Lemon

Ingredients 

• 8 red cpasicum
• 4 tablespoons lemon juice
• 2 medium onions,chopped
• 12 cloves garlic,chopped
• 1 tablespoon refined flour (maida)
• 8 cups vegetable stock
• 4-5 fresh basil leaves
• Salt to taste
• 1 teaspoon sugar
• 5-6 black peppercorns, crushed

Method

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.
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.
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.
4. Add lemon juice, stir and pour into individual soup bowls. Serve hot garnished with remaining fresh basil leaves.

Nutrition Info