Ceci-Roasted Red Pepper Soup

New Year’s Eve is for two things:  1) resolution making and 2) drinking, heavily.  The day after your first thought:  1) resolving to not EVER drink again….like for real this time, ever.  Right?  So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.

Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).

This soup is great.  Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon.  Tastes excellent with saltines…see, it’s like perfect.  Take care.

  • 2 large red bell peppers
  • 1 medium size onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. rosemary, dried
  • 1/2 tsp. salt
  • black pepper, to taste
  • 2 c. tomatoes, chopped
  • 1 tsp. ground coriander
  • 3 c. vegetable broth
  • 1 (15oz) can chickpeas, drained and rinsed

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
  3. Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
  4. Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
  5. Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
  6. Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
  7. Add coriander, vegetable broth, and chickpeas and stir.
  8. Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
  9. Add the roasted peppers.
  10. Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
  11. Let soup sit for a few minutes, taste for salt, and serve.

Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).

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One response to “Ceci-Roasted Red Pepper Soup

  1. Pingback: Ceci-Roasted Red Pepper Soup | the nerdy kitchen

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