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10 Minute Roasted Red Pepper Soup|Craving Something Healthy
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5 from 1 vote

10 Minute Roasted Red Pepper Soup

Calories:
Author: Anne Danahy, RD

Ingredients

  • 1-12 oz jar piquillo peppers drained
  • 1-8 oz container classic hummus
  • 3 cups low sodium chicken stock
  • 1 cup cooked brown rice
  • 1 ½ cups shredded rotisserie chicken
  • Salt
  • Pepper
  • Chopped flat-leaf parsley

Instructions

  • In a blender or food processor, combine the peppers with the chicken stock and hummus, and puree until smooth.
  • Transfer the soup to a medium saucepan. Add the rice and chicken, and bring to a boil.
  • Season with salt and pepper.
  • Ladle the soup into bowls, and garnish with parsley.

Notes

Slightly adapted from Food & Wine
[nutrition-label id=3857]