Tomato Red Capsicum Soup
#feast
This soup during Navratri has the goodness of Red Capsicum, Tomato, Coconut Milk and it’s vegan
Tomato Red Capsicum Soup
#feast
This soup during Navratri has the goodness of Red Capsicum, Tomato, Coconut Milk and it’s vegan
Open in Cookpad AppSteps
- 1
Wash the tomatoes and red capsicum. Coat them with olive oil
- 2
Bake them at 180 deg F for 10 mins. Let the skins be charred.
- 3
Just lightly wash the skin and put in a blender.
- 4
Add salt, black pepper powder and coconut milk and blend until a smooth consistency is reached.
- 5
Add basil leaves and blend again.
- 6
Pour to a pan and bring it to heat and simmer for 2-3 mins. Add 1 Tbsp olive oil and some basil leaves. Set aside
- 7
Pour onto a bowl and garnish with basil leaves and enjoy
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