Roasted Red Bell Pepper Soup - a hearty soup with a dash of Oats!

A great evening refresher is must definitely a bowl of healthy hot soup. And a vibrant bowl of Roasted Red Bell Pepper Soup with the faint roasted fragrance with the perfectly spiced taste is out of this world!

I had got fresh Red Bell Pepper yesterday from our local market. These were really fresh and crisp to feel. Anything made with love and with the freshest of ingredients is definitely magical! We all relished this lovely soup!

Amma makes it healthy by adding a bit of oats to thicken the soup! Loads of Vitamin C and fiber along with a host of health benefits this is a winner! This soup is really delicious on a cold day be it a winter night or a rainy day! 

INGREDIENTS

3 Red Bell Peppers | Capsicum
1/2 tsp Oats
1/2 tsp Olive Oil
1/2 tsp Kali Miri | Black Pepper, coarsely crushed
2 Lavang | Cloves
1/2 " Dalchini | Cinnamon
3 - 4 cloves Lahsun | Garlic
1/2 tsp Saunf | Fennel Seeds
A pinch Sugar
To taste Salt
2 cups Water
Olive Oil, to brush bell peppers
For Garnish
1 tsp Fresh Cream
Fresh Dhania | Coriander Leaves

METHOD

• Wash the bell pepper and brush the surface with very little oil.
• Place a grill on the gas and roast the bell pepper. Be careful as you do this. You can insert a fork near the stem to ease turning the bell pepper well from all sides.
• 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 chop bell peppers roughly.
• In a pan, heat olive oil and add lavang, dalchini, tej patta, saunf and lahsun. Saute till lahsun becomes golden brown.
• Add chopped bell peppers and saute for 2 minutes on low flame.
• Switch off and let this come to room temperature.
• Remove tej patta and puree sauteed bell peppers along with oats to a smooth consistency. Do not add any water.
• In the same pan, add pureed bell pepper and water. Let this simmer on low flame for 2 minutes. 
• Adjust consistency by adding required water.
• Add Italian Seasoning and sugar, mix well and let this simmer for a minute.
• Switch off gas and transfer to soup bowls.
• Garnish with a dash of fresh cream and fresh dhania.
• Serve hot.

Bon Appetite!

We have used:

1. Tata Salt Lite

2. Borges Light Olive Oil

3. Keya Italian Seasoning
4. Quaker Oats

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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.