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Tomato Red Capsicum Soup
Tomato Red Capsicum Soup

Before you jump to Tomato Red Capsicum Soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

Eating healthy foods makes all the difference in the way we feel. We tend to feel way less gross after we increase our consumption of wholesome foods and decrease our consumption of processed foods. A salad allows us to feel better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthier foods for snacks between meals. Finding snacks that really help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.

Yogurt can be a snack a lot of people ignore. Eating yogurt in place of a wholesome larger lunch is not a good idea. As a snack, however, yogurt is one of the very best things you can reach for. It is a protein-rich source of wholesome minerals and vitamins. Yogurt is frequently eaten to help maintain the digestive system because it is so easily digestible by most people. Yogurt mixes wonderfully with nuts and seeds. This reduces your sugar consumption without lowering the taste of your snack.

You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to tomato red capsicum soup recipe. To make tomato red capsicum soup you only need 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Tomato Red Capsicum Soup:
  1. Get 2 Large Tomatoes
  2. You need 2 Large Red Capsicum
  3. You need 1 1/2 cups Coconut Milk
  4. Get 3-4 Tbsp olive oil
  5. Take to taste salt and black pepper powder
  6. Provide 1 tsp basil leaves
Steps to make Tomato Red Capsicum Soup:
  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

Easy to make roasted tomato and red pepper soup. Roasting the vegetables gives the soup a delicious flavour. Simply cut the onions, tomatoes and peppers in half and place them on a lined baking tray. Next, peel the skin from the cooked peppers and tomatoes. In a saucepan over a medium heat, melt the butter then add the chilli and garlic.

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