Roasted Shimla Mirch Soup

We love to have soups and this is quite a regular feature more so when we choose to have a light supper. Winters and rainy season normally create an ambience that warrants a hot steaming bowl of flavourful nourishing soup!

Amma had seen a roasted bell pepper version of soup but that has an addition of butter and cornflour. She tried it with her own healthier twist sans butter and cornflour and we all just slurp this wonderful Roasted Shimla Mirch Soup!

Ingredients:
2 Green Shimla Mirch | Green Bell Peppers | Capsicum
3 tblsp Arrowroot Powder
1/2 tsp Kali Miri | Black Pepper, coarsely crushed
To taste Salt
For Garnish:
1 tblsp Green Shimla Mirch | Green Bell Peppers | Capsicum. roasted, peeled and diced
1 Tomato, julienne after removing pulp
2 Fresh Pudina | Mint Leaves

Method:

• Wash the bell pepper and brush the surface with very little oil.
• Roast the bell pepper over gas. Be careful as you do this. Place the roasted bell pepper in a bowl of cold water and with fingers, gently peel off the black roasted peel. Wash and dry the peeled bell pepper.
• Cut the roasted and peeled bell pepper into half. Remove the seeds and puree one half of the bell pepper while the other half dice to fine cubes. Keep both aside.
• In a vessel add arrowroot powder and half cup water. Mix well to form a lump free mixture. Add 1 1/2 cup water and mix well.
• Place this vessel on gas on low flame, stirring continuously till the arrowroot cooks and becomes transparent.
• Keep aside 1 tblsp of diced  bell pepper for garnish and add the remaining diced bell pepper and the pureed bell pepper to the arrowroot mixture. Mix well. Add additional water if required to adjust soup's consistency.
• Add coarsely crushed black pepper and salt. You can adjust the black pepper as per taste.
• Let this come to a boil and then switch off the gas.
• Garnish with diced bell pepper, tomato julienne and mint leaves.
• Serve hot.

This quantity is sufficient to serve four.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.