1cuproasted red peppersextra for garnish, thinly sliced
2chicken bouillon cubes
1package 90-second brown ricecooked
1 1/2cupschickencooked and shredded
1/4teaspoonfine sea salt
2scallionswhites and greens sliced
In a small food processor combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can finely mince (almost to a pulp) or use a stick blender directly in the sauce pan.
Transfer to a medium saucepan. Add water through fine sea salt. As soon as the mixture comes to a boil, it is ready. Ladle into bowls, garnish with chopped scallions and serve.
Serve with bread and mozzarella cheese if desired.
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Roasted Red Pepper Soup
Amount Per Serving
Calories 538Calories from Fat 351
% Daily Value*
Total Fat 39g60%
Saturated Fat 7g35%
Total Carbohydrates 22g7%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.