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Microwave Mixed Pepper Soup

ingredients

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

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.

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