Roasted Bell Pepper & Almond Soup

A spicy, nutty, roasted bell pepper and almond #soup that is perfect for a #cold night. This one takes a little time to prepare because the two basic ingredients of this soup – bell peppers and almonds — are distinctly subtle in taste and you need different processes to bring out their inimitable flavour.

After experimenting with two different styles of preparing this soup, I concluded that an uneven, grainy texture works best for the palate. I suggest you stick to the measurements given below and not forgo any of them for an appetizing, unique soup that everyone will love. I hope you’ll try it!


  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 Cup Almonds
  • 2 White Onions, Thinly Sliced
  • 6 Garlic Pods
  • 3 Vegetarian Broth Cubes (Maggi India)
  • 1 Tsp Oregano
  • 1/4 Tsp Mixed Dried Herbs
  • 1 Tsp Paprika
  • 1/4 Tsp White Pepper
  • 1 Tbsp Finely Chopped Mint
  • 2 Tbsp Olive Oil
  • Salt


Prep: 20 minutes
Cooking: 15 minutes

  1. Soak almonds in hot water for 2 hours. Drain and de-skin.
  2. Preheat the oven to 220°C. Grease a baking tray with olive oil. Slice the bell peppers into thick strips and line them on the tray along with the garlic. Bake for 30-35 minutes until the bell peppers are slightly charred (browned) and aromatic.
  3. Heat olive oil in a pressure cooker. Add the onions and sauté until soft. Add the broth cubes, paprika, herbs, white pepper and sauté for a minute. Add the almonds, bell peppers, garlic and stir well. Add 4 cups water and pressure cook to two whistles.
  4. Allow it to cool and then blend the soup using an immersion/stick blender until you have a slightly nutty, grainy texture.
  5. Adjust salt and spices, add mint and simmer for 5 minutes.
  6. Garnish with sesame seeds, cream (if desired) and mint. Serve hot.