How to make Red Capsicum Soup With Lemon -

Roasted red capsicums add both colour and flavour to this wonderful soup.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Red cpasicum, Lemon juice (नींबु का रस)

Cuisine : American

Course : Soups

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Red Capsicum Soup With Lemon

Red Capsicum Soup With Lemon Recipe Card

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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.