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Today, we are making "Roasted Capsicum Soup".
Apply the oil on a capsicum.
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.
Cook the tomatoes in a deep pan.
Add the garlic.
Add the bayleaves.
Add 3 cups of water.
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 blended mixture back to the pan.
For cornflour-milk mixture, 1 1/2 tbsp cornflour dissolved in 1/2 cup low-fat milk.
Add the cornflour-milk mixture.
Add salt to taste.
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the sugar.
Mix well.
Serve hot.