Name: Roasted Bell Pepper Soup recipe by Parinaaz Marolia at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Ingredients: 3 large red bell peppers (capsicums); 1+1/2 to 2 tsps Sprig Italian seasoning; 1 medium tomato; 2 medium potatoes OR 1 tbsp all purpose flour OR 1 tbsp cornstarch OR 1 tbsp ragi flour; 1 large onion; 1 small bulb of garlic; 3 tbsps vegetable oil (I used mustard oil, as I love its smoky flavour); 2 cubes of chicken/ vegetable or lamb stock; 3 cups (750 ml) hot water; Lime wedges to serve

Ingredients Serving: 2

3 large red bell peppers (capsicums)
1+1/2 to 2 tsps Sprig Italian seasoning
1 medium tomato
2 medium potatoes OR 1 tbsp all purpose flour OR 1 tbsp cornstarch OR 1 tbsp ragi flour
1 large onion
1 small bulb of garlic
3 tbsps vegetable oil (I used mustard oil, as I love its smoky flavour)
2 cubes of chicken/ vegetable or lamb stock
3 cups (750 ml) hot water
Lime wedges to serve

Instructions

Pressure cook the potatoes and set aside to cool.
Cut the bell peppers, onion and tomatoes into quarters and toss them in oil a bowl.
Transfer these onto a lined baking tray, spreading the out evenly.
Cut of the top of the garlic bulb and douse it with a tsp of oil, put it into the baking tray with the other vegetables.
Grill these in a preheated oven @ 200 C (400 F) for 30 mins.
Remove from the oven and allow to cool down.
Next in a blender add in the boiled potatoes along with all the grilled vegetables, squeeze out the garlic pulp from the roasted bulb.
Add a little hot water and blend till you have a smooth paste.
Transfer the paste into a pan and add in the remaining hot water along with the stock cubes, also add in your Sprig Italian Spice blend now. Bring the soup to a boil.
Ladle into serving bowls and season some chili flakes and a dash of lime.

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