Wednesday, August 20, 2014

Vegetarian Recipe: Roasted Capsicum Soup

Vegetarian Recipe: Roasted Capsicum Soup

During the rainy season, a warm cup of soup is the perfect comfort food. This healthy soup does not contain oil or butter and is made with roasted capsicums, which contain only 23 calories per cup and are loaded with fibre and antioxidants.


Red capsicums, halved and seeded-5 medium
  • Yellow capsicums, halved and seeded-2 medium
  • 1 onion, chopped
  • 4 cloves of chopped garlic
  • Corn flour-1 tbsp
  • Vegetable stock-5 cups
  • Fresh basil leaves-5-8
  • Salt-to taste
  • Sugar-1/2 tsp
  • Black pepper powder- 1/2 tsp


Prick the capsicums with a fork and roast them directly on the flame on low heat until 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 corn flour and continue to roast for another minute until lightly browned or 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 and garnished with fresh basil leaves.

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