This soup is called "spicy" in the title, and several reviewers complained that it was too spicy. I made this recipe per the instructions...and was underwhelmed. There was no heat, to my taste buds, which meant that to my husband's taste buds, it was going to taste like I was serving him a big bowl of "Bland Stuff I Hate Soup". So I added pre-cooked plain chicken, shredded (because I had planned to anyway), and many generous spoonfuls of Sriracha (Asian-style hot sauce). It was still missing something, so I added lemon juice until it seemed...bright. (No, I can't really explain "bright taste" any better.) I pureed this soup with my immersion blender, because my husband-who-loves-things-spicy is also a guy-who-hates-cooked-vegetable-textures. Overall, we ate it, and will finish the pot over the next day or so, but I probably wouldn't make this again unless I had a lot of bell peppers to use up! Thanks for the recipe though, I really enjoyed making this one :) (P.S. If you want to use brown rice, just bring the soup to a boil after you add it, then turn it down to low and cook for the amount of time specified on your brand of rice's package--or about 15 minutes less if you're going to puree the soup.)
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