Six steps: How to make roasted capsicum and tomato soup

Note down these ingredients in a diary or take a print out

Here's all what you'll need for the recipe (Source: Ashima Goyal Siraj)

Roast the red capsicum over flame. Keep turning, till the skin turns black all over. And I mean really black. Don’t worry that your lovely red capsicum will lose its color. Trust me, it won’t :). The skin will burn and become black and it will then easily peel off from the capsicum leaving behind a brighter red one! (See the picture) Keep aside the roasted capsicum in a bowl to cool down. Once cooled, remove the skin, stem and seeds and cut into quarters. (Source: Ashima Goyal Siraj)

In a pan, heat about 3 cups of water. Add tomatoes (cut into quarters or 8 each), bay-leaves and garlic cloves. Boil till the tomatoes turn soft. (Source: Ashima Goyal Siraj)

Remove the bay-leaves and tomato skins (they would have loosened and many would just be floating on the water). (Source: Ashima Goyal Siraj)

Add the roasted capsicum and puree to a smooth paste. Mix cornflour in warm milk and add to the tomato-capsicum paste. Mix well and simmer the soup for a few minutes till it thickens. Mix in salt, Worcestershire sauce and tobasco sauce. (Source: Ashima Goyal Siraj)

Empty into soup bowl, garnish with fresh coriander. (Source: Ashima Goyal Siraj)

Serve hot with warm bread for a complete meal. (Source: Ashima Goyal Siraj)