Tuesday, December 18, 2012,11:22 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the olive oil in a pot; add the onions and the peppers and cook for about 10 minutes or until the onions translucent.
  • Then add the cinnamon and the cayenne pepper powder; simmer to low flame for about 15-20 minutes, stirring occasionally.
  • Allow the mixture cool to room temperature. Churn it and pour it into the soup pot.
  • Add the chicken stock and the orange juice and bring to a boil.
  • Serve hot topped with avocado cream, tortilla chips and chopped parsley.


  • 350 grams red peppers, roasted until charred; then washed and diced.
  • 2 tablespoon olive oil
  • 100 grams avocado cream
  • 1 litre de-fattened chicken stock
  • 2 medium-sized onions, finely chopped
  • ½ teaspoon cinnamon powder
  • 200 ml orange juice, fresh
  • ½ teaspoon cayenne pepper powder
  • 300 grams tortilla chips, broken into small strips
  • 100 grams parsley, chopped

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