Breakfast soup

Soup for breakfast?

Yes, it’s a thing. And why not? It’s a quick, easy and healthy way to start the day that’s also light on the stomach.

This soup takes 7 minutes to make and is full of gut healing and anti-inflammatory ingredients. It contains protein, good fats and healthy carbs, a balanced way start to your day.

PREPARATION TIME

2 mins

COOKING TIME

5 mins

YIELDS

1 bowl

NOTES

Paleo, Keto, Whole30, and if you use vegetable stock, vegetarian

INGREDIENTS

1 cup bone broth or stock

2 large pastured eggs

2 tbsp coconut cream

1/4 tsp ground turmeric

1/4 tsp ground ginger

1/4 tsp ground coriander

1/2 cup chopped greens like spinach, kale, bok choy, silverbeet

Unrefined salt and pepper to taste

Garnish like chopped parsley, coriander, or spring onions, optional

DIRECTIONS

1. In a medium saucepan mix the broth or stock, spices and pinch of salt. Heat until simmering

2. Turn down the heat and add in the green vegetables, coconut cream and stir. Add pepper and adjust the salt to taste

3. Crack the eggs into the soup, waiting until the first one is sealed before dropping the second one in. Cook for a couple of minutes for runny eggs or however you prefer

4. Garnish if you like