Badam Mirchi Ka Shorba/Almond and Bell Pepper Soup

 The Almonds play a crucial role in providing a mellow flavor, fiber and nutrients to this soup.  This soup is vegan and gluten free.

Makes 3 cups

Ingredients

Red bell pepper   OR Capsicum                1 no  (cut into 1” cubes)

Almond silvers                                        ½ cup

Green cardamoms pod                          3 nos.

Fresh Serrano chillies                           3 Nos. (Coarsely chopped)  

Salt                                                           To Taste.

Finely chopped cilantros                 6 Tbsp.

Method:

• Pour 3 cups of water into a medium size saucepan, add the bell pepper, almonds, cardamom, chilies and salt.
• Let them boiling in high heat , cover the sauce pan and cook it   15 minutes at simmer heat.
• Pour the half of the bell pepper mixture and its liquid into a blender.
• Please hold the blender lid in a place with towel and run the blender in pulse to puree .
• Pour the pureed soup into a medium size bowl.
• Repeat with the remaining bell pepper mixture and liquid.
• Add the second batch of puree to the bowl.
• Ladle the soup into individual bowls and serve it warm.
• Sprinkle with coriander leaves.
• Serve them with shreds of your favorite cheese.

Almond and Bell Pepper Soup