Wow! A friend shared the following soup recipe with me. It's healthy and delicious!Piquillo peppers are pimiento-type peppers high in vitamin C, E, A and B Complex. The sweet, flavorful piquillo pepper is what makes this soup so yummy. They are sweet and flavorful, not spicy hot. "Piquillo" is the Spanish word for little beak, which is the shape of the pepper. Grown in northern Spain, these peppers are hand picked, roasted over an open fire, then peeled and packed in their own juices. Roasting the peppers enhances their rich piquant flavor.

Creamy Piquillo Pepper and Chickpea Soup with Chicken

1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
2 cups chicken or beef stock
1/2 cup cooked white rice, homemade or store-bought
1 cup shredded rotisserie chicken
Salt
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Olive oil, for serving
Hot sauce, for serving

In a blender or a food processor, combine the whole piquillos with the hummus and 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, sliced piquillos, olive oil and hot sauce. YUM!

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