Spiced Roast Pepper Soup

Spiced Roast Pepper Soup

It’s all about peppers! This warm and hearty vegetable soup features bold flavours of roasted peppers and spice.

  • Recipe serves:4-6
  • Preparation Time Minutes


  • 1 each – red, green and yellow bell peppers
  • 2 Knorr Chicken Cubes
  • ½ teaspoon – powdered cloves
  • ½ teaspoon – cardamom powder
  • 2 tablespoons – Sunflower oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 litre – water
  • Fresh cream to garnish
  • Salt to taste


  • De-seed peppers and cut into large pieces and roast in moderate oven at 180o C till done.
  • Melt Astra in a pan and sauté the onion and garlic till fragrant. Add water, Knorr Chicken cubes and rest of the spices and bring to a boil.
  • Transfer the roasted peppers into the pan and take off heat.
  • Blend the mixture into a puree and return to pan and heat. Serve hot with a garnish of fresh cream on top.
  • Chef’s Tip:

    Instead of fresh cream as a garnish, 1 tablespoon can be added when puréeing, for a creamier texture.