Monday, 10 July 2017

Roasted Bell Pepper Soup {Comforting Monsoon Broths Blogger Colab with Oriya Rasoi}

Roasted Red Bell Pepper Soup
Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.


Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato...are all variations on the same theme.

Now the use of bell peppers as the main ingredient to make soup has been around a while, but its never something that I personally would have ever thought of making myself. But then as the old adage goes  Life is what happens when you are busy making other plans.

A week long marathon session of cooking about seven different kinds of soups for an old visiting relative compelled me to push my envelope and try this otherwise unloved ingredient after exhausting the use of my recipes of potato, carrot, tomato and beet soups...

To my utter delight, this yummy broth isn't only delicious but also easy to make and pleases the eye with its vibrant orangey hue.. no points for guessing then, that I've added it to my favorites soups list!

Read on to find out how I made it.


Serves: 2

You will need:

3 large red bell peppers (capsicums)
1 medium tomato
2 medium potatoes OR 1 tbsp all purpose flour OR 1 tbsp cornstarch OR 1 tbsp ragi flour
1 large onion
1 small bulb of garlic
3 tbsps vegetable oil (I used mustard oil, as I love its smoky flavour)
1 tsp garlic powder (optional)
1 tsp crushed black pepper
1/2 red chili powder (can be with substituted cayenne pepper powder)
2 cubes of chicken/ vegetable or lamb stock
3 cups (750 ml) hot water
Lime wedges to serve

Method:

Pressure cook the potatoes and set aside to cool.

Cut the bell peppers, onion and tomatoes into quarters and toss them in oil a bowl.

Transfer these onto a lined baking tray, spreading the out evenly.

Cut of the top of the garlic bulb and douse it with a tsp of oil, put it into the baking tray with the other vegetables.

Grill these in a preheated oven @ 200 C (400 F) for 30 mins.

Remove from the oven and allow to cool down.



Next in a blender add in the boiled potatoes along with all the grilled vegetables, squeeze out the garlic pulp from the roasted bulb.

Add a little hot water and blend till you have a smooth paste.



Transfer the paste into a pan and add in the remaining hot water along with the stock cubes, also add in all the other condiments now.

Bring the soup to a boil.


Ladle into serving bowls and season with more crushed black pepper, some chili flakes and a dash of lime.


For more soupy inspiration checkout our Monsoon Broths Blogger collaboration at my friend Sweta's blog Oriya Rasoi today she shares a family heirloom recipe of Horsegram & Spring Onion Soup .




































Enjoy!



4 comments:

  1. Aaaahmazzzing !!!!!!!!!! Loved this bit read on the history of soup :) ! Roasted red bell is just delicious and m going to try the soup next !

    ReplyDelete
  2. Lovely soup with lovely photos. They have come out so beautiful.

    ReplyDelete

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