The Almonds play a
crucial role in providing a mellow flavor, fiber and nutrients to this
soup. This soup is vegan and gluten
free.
Makes 3 cups
Ingredients
Red bell pepper OR Capsicum 1 no (cut into 1” cubes)
Almond silvers ½ cup
Green cardamoms pod 3 nos.
Fresh Serrano chillies 3 Nos. (Coarsely chopped)
Salt To Taste.
Finely chopped cilantros 6 Tbsp.
Method:
- Pour 3 cups of water into a medium size saucepan, add the
bell pepper, almonds, cardamom, chilies and salt. - Let them boiling in high heat , cover the sauce pan and
cook it 15 minutes at simmer heat. - Pour the half of the bell pepper mixture and its liquid
into a blender. - Please hold the blender lid in a place with towel and run
the blender in pulse to puree . - Pour the pureed soup into a medium size bowl.
- Repeat with the remaining bell pepper mixture and liquid.
- Add the second batch of puree to the bowl.
- Ladle the soup into individual bowls and serve it warm.
- Sprinkle with coriander leaves.
- Serve them with shreds of your favorite cheese.
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| Almond and Bell Pepper Soup |