Producer: Priyanka Das Editor: Nisha Dubey
Take a heavy-bottomed pan and sweat spring onions, leeks and celery.
Add red bell peppers, ginger and tomatoes into it and cook for 5-6 minutes.
Then add paprika powder, red chillies, and tomato juice to the pan and cook it for 8 minutes.
Combine it with vegetable stock and cook them till the time they become soft (cook for about 20 minutes)
Blend the soup (using a mixer or a blender).
Add orange zest, oregano and chopped parsley into it.
While serving it in a bowl, garnish it with fresh basil leaves.