What’s that old saying? “Life is what happens when you’re busy making other plans.”
That’s what this week feels like. Here I was with big plans to do the following:
- A thorough, if late, deep housecleaning to prep for Persian New Year (Nowruz).
- Batches and batches of cookies baked (and photographed and blogged about!)
- To send out some of said treats as gifts.
- A delicious Persian New Year feast over the weekend.
- Oh, and to teach just shy of 20 classes. . .
- . . . AND to serve as a bridesmaid in my friend’s wedding this weekend.
Yeah, right. That sound you hear? That’s the Universe laughing at my plans. Loudly. I’m laughing now, too, at myself for thinking I could get all of that stuff done, even under the best of circumstances. You see, I started feeling not so great late last week, and haven’t been quite able to shake the feeling since. So I scaled back on my ambitions, focusing on resting and working and, quite frankly, just getting through the week. (Don’t worry, I don’t teach with a fever and I’m not doing adjustments this week just to be on the ultra-safe side).
I also threw everything but the kitchen sink (and the doctor) at this annoying bug. You name it: Vitamin C, immune supplements, kombucha, juices, garlic, ginger, spices, cake, sleep, TV, movies, tea, menthol, baths, books, carbs, probiotics, Swedish bitters, and probably at least a half-dozen more things.
It’s been quite stubborn. Very strange, considering I’m rarely sick.
On the positive side, I did make a soup that truly helps me feel better. I breathe deeper and feel less achey when I eat this. It’s super simple to make, otherwise I never would have made it. Ha! It’s not Persian, not even Middle Eastern. It IS good, though, and I’m so grateful for the simple healing powers of ginger, garlic, and chili. When tossed in my slow cooker, they created some kind of magic:
Spicy Soup with Ginger, Garlic, and Chili Pepper
- 1 chunk of ginger, peeled (about 2 Tablespoons)
- As many garlic cloves as you want, peeled (I did about 5)
- 2 chipotle chiles in adobo sauce (can sub other chiles if that’s easier for you)
- 1/2 medium onion, in chunks
- 32 ounces chicken or veggie broth
- 2 potatoes, cubed
- 1 cup of baby carrots, cut into bite-sized pieces
- 1 can chickpeas, drained (14-16 ounces)
- Slivered scallions for garnish (optional)
- Avocado as a topper (optional)
- 1 Teaspoon cumin (optional; if you don’t use chipotles in adobo, use some cumin to pick up that smoky flavor)
- Salt and pepper to taste
1. In a blender, combine ginger, garlic, chili, onion, and broth. Blend until smooth.
2. Pour mixture in a slow cooker. Add potatoes and carrots, and cumin, if using. Stir. Cook for 4 hours.
3. Stir in chickpeas. Taste and adjust seasoning (the broth can be salty, so make sure to taste first before adding salt)
4. Ladle into bowls and serve topped with scallions and/or avocado chunks.