Roasted Bell Pepper Soup

About Roasted Bell Pepper Soup

Ingredients

• • Medium red capsicums (bell peppers), cut into medium pieces 2
  • Medium tomatoes, blanched, seeded, peeled and quartered 2
  • Fresh parsley sprigs 2 to 3 + to garnish
  • Olive oil 2 to 3 tbsps
  • Garlic cloves 2 to 3
  • Dried red chilli 1
  • Vegetable stock as required
  • Salt to taste
  • Black pepper powder to taste

How to Make Roasted Bell Pepper Soup (Stepwise Photos)

Method

1. Preheat oven to 160º C.
2. Spread the red capsicums and tomatoes on a baking tray, drizzle some oil and sprinkle some salt. Keep the tray in the preheated oven and roast till their skin begins to char.
3. Heat olive oil in a non-stick pan, add garlic and red chilli and saute till fragrant. Add the roasted vegetables and saute till capsicums become soft and pulpy.
4. Take the pan off the heat, cool the mixture, put into a blender jar, add a few parsley sprigs and blend to a fine thick mixture.
5. Transfer the mixture into another non-stick pan, add vegetable stock to get the required consistency. Add salt and black pepper and mix well.
6. Strain the mixture through a double strainer into a serving bowl. Garnish with some parsley sprigs and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps