Green capsicums are crunchy to taste while red capsicums are rich in Vitamin C, Vitamin A, and beta carotene.
Healthy Capsicum Soup Recipie
Ingredients
2 whole red capsicum
4 medium sized tomatoes , cut into quarters
2 Bay leaves/curry leave
1 clove garlic(lehsun)
1 1/2 tbsp cornflour dissolved in
1/2 cup low-fat milk
salt to taste
Method
Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
Cool the tomatoes completely and discard the bayleaves.
Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve hot.
Healthy Capsicum Soup Recipie
Ingredients
2 whole red capsicum
4 medium sized tomatoes , cut into quarters
2 Bay leaves/curry leave
1 clove garlic(lehsun)
1 1/2 tbsp cornflour dissolved in
1/2 cup low-fat milk
salt to taste
Method
Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
Cool the tomatoes completely and discard the bayleaves.
Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve hot.
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