Wednesday, May 18, 2016

Posted by Mala at 1:30:00 AM 1 comment
Red bell peppers  need no introduction.........they have  a sweet and tangy taste, and these natives of Mexico contain an impressive list of nutrients, that are found to  have succeeded in preventing various diseases, and promote excellent health. They are a rich source of Vitamin C, Vitamin A, are potent antioxidants, and they also scavenge harmful, pro-inflammatory free radicals from body. Regular consumption of such rich vegetables helps human body protect from scurvy, and boost immunity.
Roasting a red bell pepper gives a smoky flavour to the soup and it is heavenly. Those who do not have an OTG need not worry...it can be roasted on stove top too!! that's what I did!!!




Ingredients
Red bell peppers - 2
Tomatoes - 3, chopped
Onion - 1, chopped
Garlic - 3-4 pods, chopped
Olive oil - 2 tsps
Chilli flakes - 3/4 tsp
Italian seasonings - 1 tsp
Pepper powder - 3/4 tsp
Milk - 1/2 cup
Salt to taste

Recipe cuisine: Continental; Category: Lunch / Dinner
Prep time: 15 mts; Cooking time: 10 mts

Yields 4 small bowls of Soup

Picture below shows the various stages of the bell pepper being roasted over stove. After washing and wiping it thoroughly, smear a drop of olive oil over it before roasting


Keep the peppers tightly closed in a containers after they are roasted. After they cool down, gently scrape the black portions off them


Down below, you can see the bell peppers chopped and kept in a plate, not wasting the juice found inside them, which is  highly aromatic and nutrition-packed.  Also, you  can see the chopped tomatoes


In a pressure pan, heat Olive oil, add the chopped onions and garlic, and saute till they are translucent


Now add the tomatoes, bell peppers and  chilli flakes


Add italian seasonings and salt


Add 3/4 cup of water, and cook for 3 whistles.


The cooked look, after opening the lid


Take out the vegetable pieces and load them into a blender jar, after they cool down fully


The little bit water of the cooked veggies will stay in the pressure pan


Veggies pureed


Pour the puree back into the pressure pan, add 1/2 cup milk, and on a slow fire, allow to gently simmer


Add the pepper powder and switch off.


Serve hot with bread toasts


This post first appeared in www.malpatskitchen.com















1 comments:

  1. Very good monsoon pep up soup! Looks gr can't wait to make it . Monsoon or no this is definitely in my check list. thank you

    ReplyDelete