Immune-boosting roasted pepper soup

Immune-boosting roasted pepper soup

This immune-boosting roasted pepper soup is the perfect, comforting recipe to keep your body fighting during the winter, which is peak cold and flu season.

Souping is the new juicing. We love soups because they warm the soul, especially during the colder part of the year. All the nutritious ingredients come together and are alive in the bowl.

Let’s take a closer look at the ingredients in this immune-boosting roasted pepper soup.

Black pepper:
It is the most popular spice in the world, and for good reason. It speeds up metabolism, which is great for weight loss. An ingredient in black pepper called piperine inhibits the spreading of rectal cancer cells, according to a study published in Experimental and Molecular Pathology. Black pepper also helps enhance turmeric absorption.

Garlic:
This herb is a potent healing medicine. It has strong anti-inflammatory properties and is even known to reduce the inflammation caused by arthritis.

Onions:
Onions are an excellent source of a sulfur molecule called Onionin A, which inhibits the activity of the white blood cells that cause inflammation. Onions are also packed with antioxidants, the most potent being quercetin. This antioxidant also provides anti-inflammatory benefits.

Red peppers:
Organic bell peppers are a great source of vitamin C, with an impressive 120mg per cup, which is 200% of the recommended daily value. Vitamin C, and other antioxidants in bell peppers contribute to a healthy immune system, which helps our body combat disease.

Tomatoes:
They are excellent foods for our heart health mostly due to lycopene, which is what gives tomatoes their red color. The lycopene helps protect the fats in our bloodstream from being damaged by oxygen. Tomatoes are also packed with vitamin E and C, which are believed to be great for overall heart health.

Directions:

. Preheat your oven to 350 degrees F
. Cut 4 red peppers into quarters and remove the seeds
. Cut 1 1/2 pounds of tomatoes in halves
. Roughly chop one red onion
. Put all the above veggies into a baking dish
. Add 8 peeled garlic cloves and 8 fresh basil leaves to the baking dish
. Pour 1 tbsp of apple cider vinegar and 3-4 tbsps of olive oil coating the veggies
. Roast your veggies in the oven for about 45 minutes, turning occasionally
. Transfer veggies to a blender, and puree until liquefied
. Put mixture in a saucepot and reheat
. Add fresh black pepper and Himalayan salt to taste

Make sure ingredients are organic
Enjoy this immune-boosting roasted pepper soup!

Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.

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REFERENCES:
1. “Roasted Red Pepper Soup Recipe.” Mercola.com. Mercola.com, n.d. Web. 02 Jan. 2017.

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