I slept in a sweatshirt last night. Huh? I’m not complaining, I prefer colder weather for sleeping, it just sort of came out of nowhere. You know what else came out of nowhere? A really crappy cold. Okay, that’s not true … I’m pretty sure it was a combo of jet lag + lack of sleep due to a sick puppy + seasonal allergies that did me in. Either way, I was fighting some serious nose runs last week.
Instead of downing DayQuil and pounding Tropicana, I force fed myself red peppers. These guys are big-time immune system boosters and pack a mean vitamin-C punch (at 349% DV), plus they’re tasty. Win! I bought a bunch of them without planning a specific dish, so when I got home I had about seven red peppers and not much else. All good though, because what came next was this soup recipe and it’s pretty damn delicious, if I do say so myself. It’s also ridiculously easy, a monkey could make it. You could make a big batch tonight and have it a few days this week. Lunchtime = solved.
With this soup and a hand from my good friends zinc, oil of oregano and herbal tea, I was feeling 100 percent better after two days. Whether you’re feeling a little under the weather, or just want to enjoy something warm on a chilly evening, this is a good choice. I think it would be reeeeeeeal delish with homemade focaccia. Another little nugget of nutrition knowledge for you: if you’re feeling sick, stay away from the dairy. Especially if it’s allergy-induced. Dairy + allergies = not the best combo. Otherwise, this would probably be even more delicious topped with fresh Parmesan or Asiago cheese.
Roasted Red Pepper & Tomato Soup
Makes two servings
Four red peppers
Two large tomatoes
3-4 garlic cloves (crush & chopped)
1 tablespoon olive oil
1 teaspoon apple cider vinegar
One handful of fresh basil
One handful of fresh thyme
Salt + pepper
Optional: Parmesan or asiago cheese and/or croutons
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