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 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
method
1. Put the oil, onion and ginger into a bowl.
2. Cover and cook 100% (High) 3 minutes, until softened.
3. Add the peppers, cover and cook 100% (High) 3 minutes.
4. Pour in 450 ml (3/4 pint) boiling stock.
5. Cover and cook 100% (High) 18 - 20 minutes, until tender.
6. Remove a few pieces of pepper and set aside.
7. Puree the soup in a blender or food processor until smooth, then add the yogurt and seasoning.
8. reheat, uncovered, 100% (High) 2-3 minutes.
9. Add the reserved pepper pieces to the soup.
2. Cover and cook 100% (High) 3 minutes, until softened.
3. Add the peppers, cover and cook 100% (High) 3 minutes.
4. Pour in 450 ml (3/4 pint) boiling stock.
5. Cover and cook 100% (High) 18 - 20 minutes, until tender.
6. Remove a few pieces of pepper and set aside.
7. Puree the soup in a blender or food processor until smooth, then add the yogurt and seasoning.
8. reheat, uncovered, 100% (High) 2-3 minutes.
9. Add the reserved pepper pieces to the soup.
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