Cookery Wok – Cook that Perfect Dish

Not too worry on sugar, this soup is just lightly sweet ! Yellow Peppers are milder in flavor than green peppers. Further, peppers are rich in Vitamin C !

Ingredients :-

• 3 yellow peppers, cored and deseeded
• 50 g (2 oz) butter or margarine
• 1 small onion ( chopped )
• 1.2 litres (2 pints) Vegetable Stock
• 1 tablespoon chopped coriander leaves
• 1 teaspoon mild curry powder
• 1/4 teaspoon turmeric
• 300 g (10 oz) potatoes ( chopped )
• salt

Serving Information:-

• Serve for 8 pax
• Preparation time: about 15~20 minutes.
• Cooking time: about 55 minutes.

Dietary Information :-

• kcal 90
• kJ 376
• protein 2 g
• fat 5 g
• CHO 10 g

Soup Preparation Process

1. Chop one pepper finely and put it into a small saucepan.
2. Roughly chop the remaining peppers.
3. Melt 25 g (1 oz) of the butter or margarine in another saucepan and cook the onion and roughly chopped peppers for 5 minutes ( stirring frequently ).
4. Stir in the stock, curry powder, turmeric and coriander, then add the potatoes.
5. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes ( or until the vegetables are soft ).
6. Melt the remaining butter with the finely chopped pepper in the small pan.
7. Cook over a gentle heat until the pepper is very soft.  ( Reserve for the garnish ).
8. Puree the onion, pepper and J potato mixture in batches in a food processor ( or blender ) until very smooth.
9. Return to a clean saucepan and reheat gently.
10. Serve the soup in warmed soup plates or bowls, garnished with some little of sautéed chopped pepper.