Red Capsicum Soup

Servings : 2
Time Taken : 15-30 mins


Ingredients: 
1/4 cup - milk
1 - red capsicum
2 - tomatoes
1 - bay leaf
1 clove - garlic
1 tbsp - cornflour
salt to taste
1/2 tsp - pepper powder


Method

1. Pierce capsicum with a fork and roast on an open flame till skin is charred.
2. Allow to cool.
3. Dice tomatoes, add 250 ml water, bayleaf and garlic and cook on a slow flame. Keep aside.
4. Blend tomatoes and capsicum to make a smooth paste.
5. Mix cornflour and milk in a pan.
6. Add salt and the vegetable paste and boil.
7. Sprinkle over with pepper powder and serve hot.