Yesterday, here in Seattle, we had our first real rainy day since the end of our glorious summer . . I had comfort food on the brain and so a bowl of soup was in order. I thumbed through my Food and Wine magazine and came across this one: 7- minute soup. Word. Nothing like near-instant satisfaction.
Grace Parisi’s original recipe calls for piquillo peppers. . which I did not have. . so I used roasted red bell peppers which worked out very nicely. Whip this one out if you are looking to try a new soup recipe on a cold or rainy day. It’s perfection in a bowl.
7 Minute Soup! Creamy Red Bell Pepper & Chickpea Soup
Servings: 4
Ingredients
- 1 cup drained roasted red bell pepper 1/4 cup cut into thin strips
- 3/4 cup hummus
- 2 cups chicken or beef stock
- 1/2 cup cooked brown rice
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil for serving
- Hot sauce for serving (optional)
Instructions
- In a blender or a food processor, combine the red bell peppers with the hummus and chicken stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, more sliced roasted red bell peppers, olive oil and hot sauce.
Recipe adapted from Food and Wine.
7 minutes? This is so cool and filling!
I know, right?! Seriously, 7 minutes! The jarred roasted red bell peppers (Trader Joe’s), already made hummus and rotisserie chicken make that happen! I loved this!
Hey, are you changing your blog? why?
Oh my all my favorite flavors! I have all this and will make it this week…maybe I’ll just leave out the chicken or replace with quinoa…yum!! This is similar to my red pepper hummus, yum!
oh yea! Let me know how you like it, Brandi! 🙂