Red Bell Pepper N Mushroom Soup

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 5 - Button mushrooms, big sized
  • 1 - Red bell pepper
  • 1 - Onion
  • 1 - Big potato
  • 1 cup - Coconut milk
  • 1/4 cup - Tomato puree or fresh tomato juice
  • 1.5 - Vegetable stock cubes
  • 2 tsp - Soya sauce
  • 1 tbsp - Olive oil
  • Salt as per taste
  • 1 tsp - Pepper powder
  • Coriander leaves or chives for garnishing
  • 1 pinch - Turmeric powder

How to Make Red Bell Pepper N Mushroom Soup

  • Cut mushrooms, red bell pepper, onion and potato into small pieces.
  • Heat the olive oil in a heavy bottomed pan or pressure cooker, add chopped onion and stir until it turns translucent.
  • Then add red bell pepper and potato, stir and let the mixture cook for a while.
  • Mix pepper powder and turmeric powder with a bit of salt, mix this with the mushroom pieces and keep aside.
  • Once bell pepper and potato are slightly cooked, add tomato puree, soya sauce, coconut milk, vegetable stock cubes and water (adjust water as you wish) and bring them to boil.
  • Once they start boiling, add mushrooms and stir everything well.
  • Cook everything on low heat for half an hour.
  • Add salt and pepper as per taste and cool for a while.
  • Blend with a hand blender or food processor. Grind coarsely and serve hot with coriander or chives.
  • Serve with some grilled bread slices or with garlic bread. Recipe courtesy: Priya Easy N Tasty Recipe