Just the right soup for the fall and winter season. The soup is packed with the goodness of Red Bell Pepper and filled with anti-oxidant and anti-inflammatory spices. It is so easy to prepare, and you’ll love the cozy feeling it leaves you with. The soup can be made with water or vegetable stock. Of Course, using Instant Pot will make the preparation a breeze!
Ingredients:
4 cups diced red bell pepper
1 cup medium potato, peeled and cubed
1 tbsp whole fennel seeds
¼ tsp yellow asafoetida
¼ tsp turmeric
1 tsp ground cumin
¼ tsp cayenne pepper
1 tbsp chopped ginger
1 tsp oregano
4 cups vegetable stock/water
1½ to 2 tsp sea salt (as per your taste)
3 tbsp heavy cream
Feel free to experiment adding to the broth or adding to the spices (Bay Leaf for example). Note that our recipes do not use onion or garlic.
Directions:
- Heat oil in a stock pot / instant pot / pressure cooker and sauté red bell peppers for 1-2 minutes.
- Sprinkle a few positive thoughts of love for you and your family!
- Add potatoes, ginger, fennel, turmeric, cumin, cayenne pepper and mix well.
- Add 4 cups of water/vegetable stock and simmer for 10-15 minutes or until potatoes are well cooked. Alternatively, pressure cook in Instant Pot for 3 minutes. If using pressure cooker, add 2½ cups of water/vegetable stock and cook for 3 whistles.
- Turn off heat and after the soup cools down, blend to puree with a blender or an immersion blender. Make sure you do this carefully to not get burnt.
- Heat the soup again as needed. Add additional water or broth, if necessary. Add cream and salt to the soup and serve hot.
Say a prayer, be grateful, relish the taste, and enjoy the food!