Roasted bell pepper soup. Isn't it inviting?
If you absolutely love capsicum then this is the perfect recipe for you. Capsicum’s high antioxidant value and its pleasant flavour are sure to make this roasted bell pepper soup your favourite.
Roast the bell peppers on a cooking grill or directly on the stove until the skin is blistered.
Remove the peppers off the heat and peel off their skins. Slice in half and remove seeds. Cut into large chunks/pieces and set aside.
In a saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft.
Stir in roasted peppers and continue cooking until peppers are very soft. Then blend in a blender or food processor, using an on-and-off motion, until smooth. Add this puréed mixture to the saucepan and add the broth. Cover and cook over medium heat, stirring occasionally until soup is warm.
Serve in soup bowls and sprinkle black pepper.
“All health professionals are advised by the medical community to actively promote lifestyle strategies first…
Let’s start with a quiz: Hypothyroid is a chronic disease and cannot be reversed A.…
“Human studies consistently show two things: First, if you give people extra iodine, many of…
For decades, we have been fed the idea that saturated fat is bad for your…
A typical adult has approximately 50 billion fat cells! It basically means there are more…
Vitamin B12 is an essential water-soluble vitamin, which means that our body cannot produce it…