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Roasted Pepper Soup
Main Ingredients | Bell Peppers, Basil Leaves |
Cuisine | French |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
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
- 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.
- Place onion and garlic in a non-stick pan and roast on medium heat for a minute.
- Add refined flour and continue to roast for another minute till lightly browned or till fragrant.
- Add one cup of vegetable stock, capsicums and two to three fresh basil leaves.
- Stir and bring to a boil.
- 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 black pepper powder.
- Simmer for two to three minutes.
- Serve hot garnished with the remaining fresh basil leaves.
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