Red capsicum soup
(1)
50 minutes
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.
Janet Mitchell
1 person made this
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 4 red capsicums, diced
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 2 cups chicken stock
- 2 medium tomatoes, skinned, seeded and chopped
- 1 teaspoon ground coriander
- Salt
- Freshly ground pepper
- 2 tablespoons plain low-fat yoghurt
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Heat the oil in a large saucepan. Add the capsicums, onion and garlic and cook gently for 5 minutes, stirring.
- Add the stock, tomatoes and coriander. Cover and simmer for 30 minutes.
- Purée the mixture in a blender. Return to the saucepan and heat through. Season to taste with salt and pepper, pour into serving bowls and swirl a little yoghurt on top.
Did you know?
*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.
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Reviews and Ratings
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(1)
Reviews in English (1)
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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
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