Red pepper soup

When we need something warm and comforting on a rainy evening, then soup is the answer.

This pepper soup was an inspiration from a picture in a cookbook which I was sifting through.

Then I saw a some fresh peppers in the market and voila!

Serves- 2 large portions
Ingredients

1. Pasta (any shape)- 1/2 to 3/4 cup
2. Red pepper/ Red color capsicum- 5
3. Garlic- 2-3 cloves
4. Olive oil - 1 tbsp
5. Shallots- 2, chopped fine
6. Vegetable broth- 1 cup
7. Black pepper- 1/4 tsp or as per taste
8. Salt as per taste

Method

• Boil the pasta till al dente. Reserve the water.
• Grind the peppers and garlic together with 1 tsp of olive oil to a puree.
• Heat the remaining olive oil. Saute the shallots in it.
• Pour the puree into the pot. Add vegetable broth and salt. Mix and cook for a few minutes.
• Now add the pasta with the water reserved. Cook for a few minutes. Add black pepper.
• Taste and check for salt and pepper.
• Serve hot for a fulfilling meal.
• It'll go great with some cheesy garlic bread, or buttered french bread even some plain boiled rice.