Oats and Roasted Capsicum Soup

The Oats and Roasted Capsicum Soup is a vibrant and flavorful soup that combines the natural sweetness of roasted capsicum with the creaminess of oats. The oats provide a velvety texture, making the soup both satisfying and filling. Roasted capsicum adds a smoky depth to the flavor, while the spices, including cumin, smoked paprika, and turmeric, elevate the overall taste profile. The addition of tomatoes gives the soup a slight tang, balancing out the richness of the oats. This comforting soup is not only nutritious but also packed with antioxidants and immune-boosting properties. Perfect for a light lunch or dinner, it’s an ideal option for those looking to enjoy a warm, wholesome meal.

For a Serving Size of Two:

Ingredients:

• 50 grams rolled oats
• 200 grams roasted capsicum (red or yellow), peeled and chopped
• 100 grams diced onions
• 2 cloves garlic (about 10 grams), minced
• 150 grams chopped tomato
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder
• 1 liter vegetable broth or water
• 1 teaspoon lemon juice
• 1 tablespoon fresh basil or parsley, chopped (for garnish)
• Salt, to taste

Procedure:

• Preheat the oven to 200°C (392°F). Place the capsicum on a baking tray and roast for 25-30 minutes until the skin is charred. Allow it to cool before peeling and chopping.
• In a large pot, heat olive oil over medium heat. Add the diced onions and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute.
• Stir in the ground cumin, smoked paprika, black pepper, and turmeric. Cook the spices for about 1 minute to release their flavors. Add the chopped tomato and cook until it softens (about 5 minutes).
• Add the roasted capsicum to the pot and cook for 2-3 minutes, allowing the flavors to combine.
• Add the rolled oats and vegetable broth (or water) to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the oats and vegetables are tender.
• Once cooked, remove from heat and use an immersion blender to blend the soup until smooth and creamy. You can leave it slightly chunky if you prefer a bit of texture.
• Add lemon juice and salt to taste. Serve the soup in bowls, garnished with freshly chopped basil or parsley.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g