Capsicum Soup - submitted by Dahlia on 02-09-2009 (Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup)
Ingredients Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2 Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - 1/2 cup (optional)  Method 1. Heat Oil in a pan, saute the garlic and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft. Switch off. 3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.) 4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove. 5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.
6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling. 7. Simmer for another 5 -10 minutes and switch off.
7. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.  Comments Comment by raji nagarajan
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