Meena's Taste Mantra

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

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.