Beet Red Bell Pepper Soup - a delicious and nutritious Soup!

As the temperature soars, we tend to avoid anything heavy and prefer to have light supper only. More so a nourishing soup is always welcome. Amma and I keep trying out varied combinations of soups and this is one that we loved a lot. Fresh Beetroots, the smoky flavour from the roasted Red Bell Peppers and Tomatoes..hmmmm! Perfect seasoning with a black pepper, the fragrant and sweet cinnamon! While making for Amma and Appa I do not add garlic. This soup tastes heavenly with | without garlic so all those who do not add garlic can still relish this!

INGREDIENTS

1 Red Bell Peppers | Capsicum
1 Tomato
1/2 Beetroot, peeled and roughly chopped
1 Onion, small, roughly chopped
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 Kali Miri | Black Pepper | To taste
To taste Salt
2 cups Water
Olive Oil, to brush bell peppers and tomato
For Garnish
1/2 tsp Fresh Cream
1/2 tsp Red Chilli Flakes
Fresh Dhania | Coriander Leaves
Pudina | Mint Leaves

METHOD

• Wash the bell peppers and tomato. Brush the surface with very little oil.
• Place a grill on the gas and roast the bell peppers and tomato. Be careful as you do this. You can insert a fork near the stem to ease turning them well from all sides.
• Place the roasted bell peppers and tomato in a bowl of cold water and with fingers, gently peel off the black roasted peel. Wash and keep aside. 
• Roughly chop roasted tomato and keep aside.
• 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, black pepper and lahsun. Saute till lahsun becomes golden brown.
• Add onions and beetroot. Saute for 2 minutes.
• Add chopped bell peppers and tomato and saute for 2 minutes on low flame.
• Switch off and let this come to room temperature.
• Puree sauteed veggies to a smooth consistency. Do not add any water.
• In the same pan, add puree and water. Let this simmer on low flame for 2 minutes. 
• Adjust consistency by adding required water.
• Add salt, mix well and let this simmer for a minute.
• Switch off gas and transfer to soup bowls.
• Garnish with a dash of fresh cream, fresh dhania, fresh pudina and red chilli flakes.
• Serve hot.

Bon Appetite!

We have used:

1. Tata Salt Lite

2. Borges Light Olive Oil

3. Keya Red Chilli Flakes

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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.