Mixed Pepper Soup


serves 4
2 tbsp (30 ml) corn oil
1 onion, skinned and chopped
2 tbsp (30 ml) chopped fresh root ginger
1 red pepper, cored, seeded and roughly chopped
1 yellow pepper, cored, seeded and roughly chopped
1 green pepper, cored, seeded and roughly chopped
1 pint (600 ml) vegetable stock
4 tbsp (60 ml) low-fat natural yogurt
salt and pepper, to taste


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

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

3. Pour in the stock, cover the pan and simmer for about 30 minutes or until the peppers are just tender.

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

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 gently reheat without boiling.

7. Add the reserved pieces of pepper to the soup before serving.

What did you think?

27 people have helped to review this recipe. Thankyou!

This is deeeelicious!
posted by Helen @ 07:08AM, 4/19/09
I absolutely love this soup! : D If you can't get hold of fresh ginger, or just don't want to, I found you can substitute it with 1/2 to 1tsp of ground ginger depending on how gigngery you like it!
posted by pepper babe @ 07:44AM, 8/07/10
You can also add a tin of tomatoes to the stock before blending its so very healthy too yum yum yum
posted by Helen C @ 06:08PM, 8/09/10
This was really eaay and quick to make. I grilled the peppers before adding them to the pan - adds extra flavour, and you don't have to cook them in the stock as long. Have also added some cayenne for zing - and I bet adding some chopped coriander would be an excellent addition too!
Not as good
posted by alan @ 11:11AM, 9/06/11
Hi I just made this soup and felt it had very little flavour any tips what to do
posted by Mark @ 07:48AM, 5/10/12
Didnt have any ginger, but added a couple small red birdseye chillis (deseeded) while frying, along with the tin of chopped tomatoes as someone else suggested while simmering then handful of coriander leaves before liquidizing - very tasty!
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