Green Capsicum & Cashewnut Soup

Ingredients:

2 big green capsicums, chopped

1/2 medium onion, chopped

1 tsp crushed ginger-garlic paste

2 tbsp cashewnuts, sliced

1/3 cup coconut milk

4 cups water

1/2 tsp all-spice powder

1 tsp mixed dried herbs (basil, oregano, parsley)

2 tbsp oil

Salt (approx 1.5 tsp) and freshly ground black pepper to taste

Method:

Fry the onions on medium heat in oil till clear and translucent. Mix in ginger-garlic paste and cashewnuts. After a couple of minutes, add cut capsicum and fry till capsicums are half cooked. Add in the coconut milk and water and bring the mixture to a boil. Turn down heat and allow it to froth for 5 minutes, till capsicum is cooked and the 'raw' smell of the coconut is gone. Turn off heat and liquidize mixture in a blender once it cools. Reheat soup on the stove. Add in the all-spice, dried herbs, salt and pepper to taste. The soup is ready to serve once small bubbles appear on the surface. A couple of fresh basil leaves or sliver of cooked green capsicum may be added as garnish. 

 Serve with fresh bread or cheese breadsticks. Serves 4.