Red capsicum soup

Red capsicum soup


1 person made this

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

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

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the oil in a large saucepan. Add the capsicums, onion and garlic and cook gently for 5 minutes, stirring.
  2. Add the stock, tomatoes and coriander. Cover and simmer for 30 minutes.
  3. 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 (1)


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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