Creamy Red Capsicum Soup

    We usually eat capsicum chopped up into vegetables or stuffed with spicy potatoes. Here's another delicious use for red capsicum on a cold monsoon evening. Use a mixie or hand blender to puree the pulp.

    1 person made this

    Serves: 5 

    • 25g butter
    • 4 red capsicums, chopped
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 750ml chicken stock
    • 100ml cream
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Melt the butter in a large pan over medium heat. Place the red capsicum, onion and garlic in the pan and sauté for 5 to 10 minutes, or until tender.
    2. Pour in the chicken stock, stirring well, then reduce heat to low and simmer for 30 minutes. Transfer to a mixie and purée until smooth.
    3. Run the soup through a sieve and return the liquid to the pan over medium low heat. Stir in the cream and salt and pepper to taste, and allow to heat through, about 5 to 10 minutes.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Write a review

    Click on stars to rate