Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.
*The longer a capsicum ripens, the sweeter and more nutritious it becomes. Red capsicums supply eight times the beta-carotene of green – and half again as much vitamin C.
*Gram for gram, a red capsicum contains three times as much vitamin C as an orange.
Only one thing wrong with this recipe- it didn't make enough soup! This is a nice light soup and the yoghurt gives it an extra twang. Thank you for sharing it. - 16 Jun 2009