Mixed Pepper Soup

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

Add the peppers and cook for a further 1 minute.

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

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

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

Return the soup to the pan and gently reheat without boiling.

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