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Red Rice Soup


Traditional soup, extraordinary taste.


1. In a pot over medium-low heat, sauté onion, garlic, and zucchini in oil for 10 minutes. Add tomatoes and pepper and sauté for another 10 minutes. Add remaining ingredients except rice and cook for 20 minutes. Blend with an immersion blender until smooth.
2. Add rice and cook for 10 minutes, stirring occasionally. Turn off flame, cover pot, and allow to sit for 15 minutes.
3. Stir and serve.


To easily remove the peel of the pepper: Deseed and chunk the pepper and spray with oil. Bake at 400 degrees Fahrenheit for 20 minutes. Remove from oven and cover tightly. Allow to sit for 10 minutes covered. The peel should slide off easily, and you can then add it to the pot just prior to blending.


Photography and Styling by Faigy Murray

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