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Cold Pepper Soup

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  • The complete recipe with Ingredients, Nutritive value and Instruction.


Prep time:

Cook time:

Total time:


  • 6 servings

Serving size:

  • 1 Cup

Nutritive Information:

  • Calories per serving: 122.57cal
  • Fat per serving: 6.86g
  • Protein: 4.25g
  • Fiber: 1.84g
  • Cholesterol: 16.50mg
  • Vitamin A: 182.25RE
  • Vitamin C: 17.05mg
  • Vitamin E: 1.42mg


  • Finely chop the onions, and thinly slice the scallions.
  • In a saucepan sauté the mushrooms in the butter over high heat, stirring, until the liquid the mushrooms give off is evaporated and stir in the broth and the water.
  • In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.
  • Bring the soup to a boil, stirring, and simmer it for 5 minutes. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more. Makes about 3 cups.


  • Extra Virgin Olive oil: 3 Tablespoons
  • Butter: 3 Tablespoons, unsalted
  • Pepper red: 6 medium
  • Onion minced: 1 cup
  • Celery: 3 pieces, stalk 1
  • Chicken broth canned: 48 ounces
  • Cayenne Pepper: 1/8 teaspoon
  • Lemon juice: 3 Tablespoon
  • Parsley fresh: 1/3 cup


Cold Pepper Soup video

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Namita Nayyar





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