I was hit with my first cold of the season this week, and as disappointing as it was, it’s not really that unexpected. I have been hoping that quitting milk would insulate me against my annual bout with tonsillitis and I’m not willing to give that up yet. So for now, I’m chalking this minor cold up to motherhood.
My daughter, who has just begun attending day school, has been bringing home all sorts of fun germs in recent weeks. I’ve discovered that even though I’m constantly washing my hands to minimize contamination, there’s no avoiding the lightening quick little fingers that deposit their snacks into my mouth, as if it’s the funniest game in the world. It seems that proclaiming how “yucky” that is only adds to the fun, and once those giggles erupt I must confess that I would rather laugh in the moment with her and hit up the pharmacy later.
To help boost our immune systems and soothe our souls, I made roasted tomato, squash, and coconut milk bisque. I’ve made this soup before, and its creamy brightness with just a hint of sweetness made it an instant favorite.
Tomatoes were a tricky vegetable at the beginning of my daughter’s culinary journey. Their acidity and raw texture induced immediate rejection and vigorous head shaking. I found that making tomato soups and sauces allowed her to enjoy their flavor and helped her transition into the raw tomato lovin’ foodie she is today. Its added bonus is that this soup is packed with nutritive goodies, hopefully offering some protection against those sweet, sticky little fingers.