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.
If you've tried this recipe, come back and let us know how it was!
Roasted Red Pepper Soup
Amount Per Serving
Calories 538Calories from Fat 351
% Daily Value*
Saturated Fat 7g44%
Vitamin A 745IU15%
Vitamin C 37.5mg45%
* Percent Daily Values are based on a 2000 calorie diet.