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Gratitude and Roasted Red Pepper Soup

“Soup is a lot like family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” — Novelist Margaret Kennedy

bourgeoisbee Roasted Tomato Red Bell Pepper Soup CC BY-NC 2.0 There’s something you gotta love about soup that’s predicated on one vegetable, simmered and softened, then pureed. It’s an act of gratitude, piling raw peppers into a pot and making the most out of them.

Lately I’ve wondered what it means to actively practice gratitude — not just ticking off  lists of thanksgivings but fully embodying a spirit of thankfulness, in the way that we go about our day, in the things that we desire, in the way our goals and hopes are oriented. It offers us a way out of changes in mood or circumstance, a way into feeling still, centered, and easy.

I’m grateful for the singleness of focus I’ve had lately with my writing. My family is all so supportive of my writing goals, which is motivating and sustaining; it makes me feel like less of an impostor when someone asks me what I “do.” It isn’t so much doing as it is thinking and then recording my thoughts. Which brings me back to my gratitude for soup. A steaming bowlful, topped with a dollop of mascarpone cheese, is a reminder to inhabit the moment more fully, to savor the flavor of a single vegetable, and be filled with warmth.

Roasted Red Pepper Soup
Makes 3 large servings
Adapted from Smitten Kitchen

Ingredients

2 tablespoons olive oil
1 1/2 cups sliced onions
1 1/2 cloves garlic, minced
2 tablespoons white wine
6 red bell peppers, cut into 1-inch pieces
1 cup chicken broth
1 tablespoon fresh thyme
A sprinkling of red pepper flakes
Salt and pepper
Mascarpone cheese for garnish

Tools

Chef’s knife
Cutting Board
Measuring spoons
Measuring cups
Large pot
Wooden spoon
Immersion blender or blender/food processor

  • Slice the onions, mince the garlic, chop the bell peppers, and measure the thyme. Have the chicken broth, salt, and pepper out, with measuring cups nearby.
  • Swirl the olive oil to coat the bottom of the pot. Add the onions and cook on medium-low heat until they soften and turn a bit golden.
  • Swirl the olive oil to coat the bottom of the pot. Add the onions and cook on medium-low heat until they soften and turn a bit golden.
  • Add the minced garlic and cook for another minute.
  • Add the two tablespoons of wine and cook on medium-high heat until the liquid is reduced to 1 tablespoon.
  • Add the peppers, broth, thyme, and red pepper flakes. Season to taste with salt and pepper.
  • Cover the pot and simmer the peppers for about 30 minutes, or until they’re soft.
  • Purée the mixture using an immersion blender or a normal blender/food processor.
  • Serve warm (or chilled) with a scoop of mascarpone cheese in the center.
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