Pepper Soup I (mixed bell peppers)

Ingredients

2 tbsp vegetable oil or extra virgin olive oil

1 cup onion, chopped

2 tbsp chopped fresh root ginger, chopped

1 each of red bell pepper, green bell pepper, and yellow bell pepper, seeded and chopped

2 cups vegetable or chicken stock (see our recipes for stocks)

4 tbsp yogurt

Salt and freshly ground pepper to taste

1. Heat the oil in a Dutch oven and cook the onion and ginger for 3 - 4 minutes or until softened.

2. Add the bell peppers and cook for a further 1 minute.

3. Add the stock, cover the pan and simmer until the peppers are tender.

4. Remove a few pieces of pepper from the pan and set aside for garnish.

5. Puree the soup in a blender or food processor until smooth, then add the yogurt and seasoning.

6. Return the soup to the pan and slowly reheat without boiling.

7. Garnish the soup with the reserved peppers.

Serves 4