Place the chopped ingredients in a pot and cover with water.
Simmer for about 15 minutes or until the vegetables are tender enough to blend.
Blend
Serve with the chopped sundried tomatoes, walnuts, the dollop of yogurt, and the lemon zest on top of the yogurt.
Use a fork to mash the black garlic (just a bit) and place it on top of the soup too.
You can use dried ginger, but it won't be so fresh. It's nice too, but different.
You can use vegetable stock instead of water, but I prefer the flavour of the garlic and ginger to stick out.