ROASTED RED BELL PEPPER SOUP

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

Categories: International cuisine, Soups- Sandwiches-Salads