Tuesday, 20 September 2011

Red Capsicum Soup

Red capsicum, onion, garlic and tomatoes are pan fried in olive oil and simmered in vegetable stock. Pureed and drizzled with olive oil gives a nice flavour and taste

Ingredients - Serves 4
  • Chopped Capsicum - 2 cups
  • Chopped tomato - 1 cup
  • Chopped onion - 1 cup
  • Garlic clove - 2 (crushed)
  • Vegetable stock / water - 4 cups
  • Pepper powder - 1 tsp
  • Olive oil - 1 tbsp
  • Salt to taste
  • Heat the pan with oil and saute garlic
  • Add onion, capsicum and tomato
  • Saute well and add vegetable stock or water
  • Allow the vegetables to cook in the stock
  • Cool and puree the vegetables in a food processor or blender 
  • Again heat the pan and add the puree
  • Season with required salt and pepper
  • Serve hot with toasted bread or croutons and drizzle olive oil on top of the soup

    Nutritional Information

    • Capsicum contains high concentrations of anti-oxidant compounds that have nutritional benefits. These compounds help protect our body from harmful toxins and free radicals that cause aging and skin damage.
    • Red capsicum is high in vitamin C
    • Per serving = 85 calories approximately

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