Friday, July 3, 2015

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

  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


  • 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.

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