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

1. 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.
2. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
3. 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.
4. Cool the tomatoes completely and discard the bayleaves.
5. Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
6. 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.
7. 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

1. 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.
2. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
3. 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.
4. Cool the tomatoes completely and discard the bayleaves.
5. Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
6. 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.
7. Serve hot.

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