Just a bowl of piping hot soup with a toast is always a refreshing breakfast for me and my husband. We always prefer soup as it is easy to prepare during busy mornings and also nutritious as it is loaded with veggies. In my today's recipe, I have roasted the bell peppers on direct flame and then pressure cooked along with the chopped tomatoes, which gives a tangy and refreshing flavor. I have used pressure cooker method in this recipe only for the time consuming factor. The roasted bell peppers enhance the taste of soup by its smoky flavor and the addition of masoor dal gives a creamy texture.This can be served as morning breakfast along with a bowl of sprouts and toast or as mid morning drink.
1 Yellow Bell Pepper
1 Red Bell Pepper
2 Big Tomatoes, chopped
3 Garlic pods
2 Tbsp Masoor dal, washed
2 Cups of Water
Salt to taste
1 Tsp Crushed Peppercorns or pepper powder ( Adjust according to taste bud )
Brush the bell peppers with little olive oil and lay it on their sides on direct flame.
Roast it by turning occasionally using tongs, until the skins are blackened.
Once done, remove from the flame and cool.
Wash the roasted bell peppers nicely to remove the black skins.
Chop the roasted bell peppers into cubes and add it to the pressure cooker.
Add chopped tomatoes followed by garlic pods, masoor dal and the measured water.
Pressure cook it for 5 - 6 whistles and switch off the flame.
Once the pressure gets released, open and blend the cooked veggies into smooth puree.
Strain the puree and boil it again for couple of minutes by adding salt and pepper.
Serving Options :
Serve hot with croutons.
For healthy croutons, click HERE.