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Red Pepper Soup

February 1, 2012


Warm your bones!
Makes 8 servings.
3 red bell peppers
1 large white onion
3 cloves of garlic, minced
1 Tbs olive oil
3/4 cup white rice
1 tsp sea salt
1/2 tsp ancho chili powder
1/2 tsp paprika
1/2 tsp thyme
1/4 tsp rosemary
8 cups water
Fresh parsley
S&P to taste

Thinly slice the peppers and onion. Heat olive oil in a large pot. Add peppers and onion. Cook 5-7 minutes on a medium heat until veggies begin to soften, then add garlic and spices. Cook for another 2 minutes, stirring constantly so the spices don’t burn. Stir in dry rice, and cook for 2 more minutes. Add water and salt, bring to a boil, reduce to a simmer. Partially cover the pot and cook, stirring occasionally, for about 20 minutes or until the rice is soft. Blend the soup in a food processor or with an immersion blender until smooth. Adjust seasoning to taste. Garnish with fresh parsley.

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