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Spicy Tomato Soup

You know those days when you think your day at work is going to be extremely short and you don't pack lunch or bring that many snacks...and suddenly you're there until way past dinner time. Today was just one of those days!! And, hypoglycemia people, makes you act like a crazy person. It's actually one of the most common cause of altered mental status in the ED, so we're required to check blood glucose levels on every altered patient that comes in.  I started from hungry this afternoon, which quickly escalated to hangry, and then to almost borderline crazy.
That really got me wishing I had packed some hot soup in my bag before I left home! I also started using the stairs more, so I can get more steps on my fitbit. I'm in a "who-climbs-more-steps" challenge with my friend, and I am seriously losing super badly. And, he keeps sending me those taunts via the fitbit app (Rude >:O haha)! This soup is super easy to make and the spice warms up your belly in no time! Serve it with toasty grilled cheese, and you will be one less of a hangry lady person.

Spicy Tomato Soup

adapted from
serves 3-4

1 jalapeño, coarsely diced (seeds included for spiciness)
1 thai bird's eye chili, diced (or substitute with another jalapeño)
1 medium white onion, coarsely diced
3 cloves garlic, minced
3/4 can chicken or veggie broth
28 oz diced tomato (Italian)
1-2 tsp ground cumin
salt and pepper to taste
sour cream
  1. In a sizable pot, heat up 1 tbsp olive oil and saute onions, chili peppers and garlic until onions are somewhat translucent (about 3-5mins)
  2. Drain 1/2 of the diced tomato liquid and then add it to the pot. Add chicken broth. Let that simmer for 35-45mins. Add cumin and Salt and pepper to taste
  3. Use an immersion blender or work in batches in a blender, blend all until smooth
  4. Let simmer for another 5-10mins. Taste and season again if needed
  5. Serve with sour cream and grilled cheese of course!

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