4 stout red bell peppers
1 medium onion, chopped
3-4 garlic cloves, chopped
2-3 stems of parsley, chopped
1 russet potato, chopped (you can use regular potato as well)
1 tsp basil and oregano mixed
Salt and black pepper to taste
1 tsp or more of low fat sour cream/regular cream
3 cups chicken or vegetable stock
1 tbsp olive oil
Wash and clean the bell peppers and roast them on stove top on medium heat until charred from all sides. Remove from heat and keep in a bowl and tightly close the lid. Let it remain for 10 minutes or more (I kept it for more than 2 hours as I was away for some work). Now gently rub off the charred skin cleanly and remove the seeds and stem and chop it into small chunks.
In a deep bottomed vessel, heat the oil and add the garlic and onions and fry till translucent. Now add the parsley, potatoes, chopped bell peppers, and the herbed spices. Stir for a while and then add the chicken stock. Bring it to a boil and cover and cook on a medium flame till potatoes are tender. Now remove from heat and let it cool. You can either use a hand blender or a mixie and blend the soup for a few pulses. Now put it back on the pan and season with salt and pepper. Add the cream and stir. Remove from heat and serve hot.