Name: Roasted Red Bell Pepper Soup recipe by Meena C R at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 - Red Bell Peppers | Capsicum; 1/2 tsp - Oats; 1/2 tsp - Olive Oil; 1/2 tsp - Kali Miri | Black Pepper coarsely crushed; 2 - Lavang | Cloves; 1/2 tsp - Saunf | Fennel Seeds; 3 to 4 - cloves Lahsun | Garlic; 1/2 tsp - Saunf | Fennel Seeds; A pinch Sugar; Salt to taste; 2 cups - Water; olive oil as required; For Garnishing:; 1 tsp - Fresh Cream; Fresh Dhania | Coriander Leaves - 1 tsp

Ingredients Serving: 4

3 - Red Bell Peppers | Capsicum
1/2 tsp - Oats
1/2 tsp - Olive Oil
1/2 tsp - Kali Miri | Black Pepper coarsely crushed
2 - Lavang | Cloves
1/2 tsp - Saunf | Fennel Seeds
3 to 4 - cloves Lahsun | Garlic
1/2 tsp - Saunf | Fennel Seeds
A pinch Sugar
Salt to taste
2 cups - Water
olive oil as required
For Garnishing:
1 tsp - Fresh Cream
Fresh Dhania | Coriander Leaves - 1 tsp

Instructions

Wash the bell pepper and brush the surface with very little oil. Place on a grill on the gas & roast the bell pepper. Be careful as you do this. You can insert a fork near the stem to ease the turning of the bell pepper well from all sides.
Place the roasted bell pepper in a bowl of cold water and with fingers, gently peel off the black roasted peel. Wash and dry the peeled bell pepper.
Cut the roasted and peeled bell pepper into half. Remove the seeds and chop bell peppers roughly.
In a pan, heat olive oil and add lavang, dalchini, tej patta, saunf and lahsun. Saute till lahsun becomes golden brown.
Add chopped bell peppers and saute for 2 minutes on low flame. Switch off and let this come to room temperature.
Remove tej patta and puree sauteed bell peppers along with oats to a smooth consistency. Do not add any water.
In the same pan, add pureed bell pepper and water. Let this simmer on low flame for 2 minutes. Adjust consistency by adding required water.
Add Italian Seasoning and sugar, mix well and let this simmer for a minute. Switch off gas and transfer to soup bowls.
Garnish with a dash of fresh cream and fresh dhania. Serve hot.

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