- Submitted by Dahlia
(Kodamilagai Soup, Bell Pepper Soup, Simla Mirch Soup)
Last week my friend began planning for her child’s first birthday party. She did not want a catering food delivery but hired a cook who could make a meal for 30-35 guests for both breakfast and lunch. She discussed the menu with our group of friends and wanted to buy the freshest vegetables from the wholesale market. We all decided to accompany her to the market and do some vegetable buying for us too. Shopping from a wholesale market has its own charm. It is an absolute visual treat to see all fresh vegetables, green herbs, fresh flowers and fruits. It gives a feel that everything is pure around. All the vegetables were dirt cheap and in the excitement of buying so inexpensive vegetables, we literally hoarded them. After reaching home I realized I had bought 2kg of all vegetables and about 5kg of carrot. That whole week we had a vegetable mela, right from vegetable kurma to pulaos; to halwa to salads; all were done. I still had about a kilo of capsicum and my family did not want me to repeat any recipe. It was then that I chanced on an old episode of khana khazana of Sanjeev Kapoor where he was demonstrating the sweet corn and capsicum soup. I had no sweet corn and so I decided to try out the plain capsicum soup.
Capsicums are incredibly nutritious. They have 100% of the daily recommended value for vitamin C and have more vitamin C than that of an orange. Capsicums also increase the metabolic rate that is, it helps to burn more calories, and thus it is effective for weight loss. It also helps normalize the blood pressure, improve circulation and increase the production of saliva and stomach acids to aid digestion. Capsicums are also beneficial in preventing diabetes and alleviate pain related to arthritis.
Soup is usually a favorite in my family. I find it very convenient as I make an additional sundal or bread toast along with the soup and make that as my dinner menu. I did the same and it was a perfect and cozy friday dinner with all four of us chit chatting and enjoying our meal together. After that I keep making this soup often. I have shared pictures of capsicum soup made with green bell pepper and red bell peppers. Do try the same this weekend and let me know how your weekend dinner was!!!
Recipe for Capsicum Soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 - 4
- 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)
- Heat oil in a pan, saute the garlic and onion for a minute.
- Add the capsicum (bell pepper), tomato, green chillies and cilantro and cook till the capsicum becomes soft. Switch off.
- Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (NOTE: 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.)
- Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove.
- Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.
- Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling.
- Simmer for another 5 -10 minutes and switch off.
- Garnish with heavy cream, croutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.
Red Capsicum Soup
More Bell Pepper Recipes