Roasted Pepper Soup

Ingredients

• 5 medium red bell peppers halved and seeded
• 2 medium  yellow bell peppers halved and seeded
• 1 large Onion chopped
• 4 cloves Garlic crushed
• 1 tablespoon Refined flour (maida)
• 5 cups Vegetable stock
• 5 Fresh Basil leaves
• to taste Salt
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper powder

Method

1. Prick the capsicums with 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.
2. Place onion and garlic in a non-stick pan and roast on medium heat for a minute.
3. Add refined flour and continue to roast for another minute till lightly browned or till fragrant.
4. Add one cup of vegetable stock, capsicums and two to three fresh basil leaves.
5. Stir and bring to a boil.
6. Cover and simmer for three to four minutes.
7. Cool and blend to a smooth puree.
8. Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil.
9. Reduce heat, add salt, sugar and black pepper powder.
10. Simmer for two to three minutes.
11. Serve hot garnished with the remaining fresh basil leaves.