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Low-carb Tomato And Capsicum Soup

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Ingredients
  Olive oil 1 Tablespoon
  Garlic 1 Teaspoon, mince
  Onion 1 Medium, chop
  Celery 1 Pound, chop
  Red capsicum 1 1⁄2 Pound, chop
  Tomato 2 1⁄5 Pound, chop
  Water 2 1⁄2 Cup (40 tbs)
  Cayenne pepper 1 Teaspoon
  Vegetable stock cubes 5 Gram
Directions

GETTING READY
1. Chop the onions, celery, red capsicum, tomatoes and keep it aside in separate bowls.

MAKING
2. Heat oil in a saucepan; add garlic and sauté for 30 seconds or until brown, add the onions and sauté that as well for 1 minute.
3. Add celery and dash of water cover the saucepan and let it simmer for 2-3 minutes.
4. After 3 minutes add the red pepper along with 1 cup of water, stir and cover.
5. Simmer for 2-3 minutes, and then add the tomatoes, cayenne pepper and vegetable stock and 1 cup of water.
6. Stir and cover let it simmer for 10 minutes or until the vegetables have soften.
7. Once the soup is done let it cool and blend it in a food processor, until you get a smooth soup like consistency.

SERVING
8. Serve the Low-carb Tomato and Capsicum Soup along with your meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Spicy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4
Wondering which soup to prepare today? Help is at hand! Try this Low-carb Tomato and Capsicum Soup! This red colored appetizing soup is low in carbohydrates as well as delicious to taste!

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