A spicy tangy soup for those who like it nice and hot!

• Green Capsicums ----- 2, medium size
• Garlic ----- 4 flakes, chopped
• Oil ---- 1 tablespoon


• Vegetable stock ---- 1 litre
• Skimmed milk ---- 1 cup
• Corn flour ---- 2 tablespoon
• Salt & Pepper ---- To taste

Remove seeds from capsicums. Apply a little oil on them and roast on a naked flame until the capsicum is roasted and the skin is fully back. Cover with a cloth and cool for 10-15 minutes. Wash to peel away the skin. Remove the seeds and chop. Heat oil and fry the garlic until it is light brown. Add capsicums and stock. Simmer for 15-20 minutes. Cool and bend. Mix corn flour with milk and add. Bring to a boil - simmer for 1 minute. Add salt and pepper to taste.

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