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Capsicum Soup (Bell Pepper Soup)

- Submitted by Dahlia on 9th Feb 2009

(Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup)

Capsicum Soup

Recipe For Capsicum Soup


  • Capsicum - 1 (red or green)
  • Onion - 1 small or 1/2 medium
  • Garlic - 2 cloves
  • Tomato - 1/2
  • Green Chilies - 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)


  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.
  8. Garnish with heavy cream, croutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.

Bell Pepper Chutney

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