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YB Chef / THIS WEEK / KIDS TREAT

YB WEB DESK. Dated: 1/14/2021 12:56:28 PM

Oats and Roasted Capsicum Soup

Ingredients
For Oats and Roasted
Capsicum Soup
5 tbsp roasted quick cooking
rolled oats
2 medium red capsicum
2 cups roughly chopped
tomatoes
2 bayleaves (tejpatta)
1 garlic (lehsun) clove
1 tsp dry red chilli flakes
(paprika)
salt to taste
Method For oats and roasted
capsicum soup
1. To make oats and roasted
capsicum soup, pierce
each red capsicum with a
fork and roast them over
an open flame till they
turn black. 2. Cool, wash
them and remove the skin,
stem and seeds and chop
them. Keep aside. 3.
Combine the tomatoes,
bayleaves and garlic along
with 2½ cups of water in a
deep non-stick kadhai and
cook on a medium flame
for 10 minutes, while stirring
occasionally or till the
tomatoes turn soft.
Discard the bayleaves. 4.
Remove from the flame
and allow it to cool completely.
Once cooled, combine
the capsicum and
tomatoes and blend in a
mixer till smooth. 5.