Roasted Red Pepper Soup Recipe

Ingredients:

	Red Capia Pepper	4	Qty
	Chili Pepper 1 (Or Chili Paste)	2	Qty
	Dry Onion (Small)	1	Head
	Garlic (Crushed)	2	Clove
	Flour	1	Rounded Tbsp
	Butter	2	Tbsp
	Thick Cream (Or Milk)	20	Grams
	Pomegranate Syrup	1	Tbsp
	Salt	1	Qty
	Black Pepper	1	Qty

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Instructions:

1. Pierce your red capia peppers with a toothpick in several places and roast them on the stove or in the oven until they soften.
2. Put the roasted peppers in a freezer bag, wrap them and when they cool, peel them and chop them coarsely. Chop the onion into cubes.
3. Finely chop the chili pepper (adjust the amount to your taste). You can also use medium hot or sweet pepper paste instead. Chop the garlic finely and crush it with the back of a knife.
4. Heat the oil and butter in a saucepan. Add the flour and fry until browned. Add onions and garlic and saute.
5. Add the chopped peppers to the pot and fry all the ingredients for a few more minutes, being careful not to burn them.
6. Add 5 glasses of hot water to the ingredients in the pot and cook on medium heat for 10 minutes. Add the cream that is close to getting it, pass it through the blender and boil for another 1-2 minutes.
7. Check the salt and pepper of your soup and add a teaspoon of pomegranate syrup to your taste and mix.
8. Serve your soup hot, garnished with pomegranate syrup, fresh basil leaves and cream. Enjoy your meal!
9. Note: You can also make this soup a pure, vegan, simple roasted pepper soup using only roasted capia peppers.

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Soup Vegetable