When it comes to breakfast Americans love their bacon and eggs, and most of all we love our sugar. But, there are better choices for breakfast than pop tarts or cereal that’s so sweet you can smell the sugar (yes, you actually can). As a matter of fact most of the rest of the world, if they get breakfast, start the day with soup which seems to be catching on here in the U.S. One of the hot new trends is switching from a big, overpriced cup of gourmet coffee to a big, overpriced mug of bone broth. I guess it’s a move toward better nutrition, but it’s still overpriced, and it’s made from bones, so I’m opting for a plant based version instead. To each his own. For me, there’s something comforting about a big mug of warm soup, and once you get over the idea that soup for breakfast is just too weird, you discover a whole panorama of tasty possibilities. Here are some ideas I’ve come up with that are broadening breakfast horizons at my house. Give it a try.
Spicy Breakfast Broth 2 Ways
- 2 cups vegetable broth
- ¾ cup V8 Juice (spicy or original, your choice)
- 1 tablespoon finely chopped scallion including some green tops
- ½ teaspoon dried oregano
- ½ teaspoon dried ground cumin
- Salt and pepper to taste
- 2 ounces plain avocado or guacamole
- ¾ teaspoon Siracha (optional)
In a saucepan, heat the scallions in a small amount of vegetable stock.
Add V8 juice, oregano, cumin and salt and pepper. Season with a few drops of siracha.
- Serve with avocado toast on whole wheat bread.
- Whisk avocado or guacamole into the broth and serve a hard-boiled egg on the side.
This recipe makes 2 generous 1-cup servings. Store in a glass container in the refrigerator. Pop in the microwave to warm or serve it chilled.
Broth with Bean Sprouts and Vegetables
- 3 cups vegetable broth
- ½ cup mixed vegetables, fresh or frozen
- 1 tablespoon finely chopped scallions
- ¼ cup bean sprouts
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 2 fresh mushrooms thinly sliced, or 1 tablespoon mushroom powder
- Salt and pepper to taste
- In a saucepan, heat the scallions, garlic and ginger in 2 tablespoons of broth until softened.
- Add the rest of the broth, vegetables and mushrooms or mushroom powder. Salt and pepper to taste.
- Add the bean sprouts and heat through before serving.
- For extra protein float a boiled egg or serve on the side with toast sticks.
Thai Style Coconut Soup
Of course, if you prefer your breakfast creamy and a little sweeter, here’s a slightly more exotic way to start your day.
- 1/2 medium onion, diced
- 1 smallish red bell pepper, diced
- 2 cloves garlic, minced
- 1 small carrot, thinly sliced
- 2 tablespoons vegetable oil (I used almond oil but olive oil works also)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/8 teaspoon cayenne
- 3/4 cup diced tomatoes (fresh is best but canned will work)
- 1 cup coconut milk, unsweetened or vanilla
- 1/2 cup peanut butter (I used almond)
- 1/4 cup vegetable broth
- 2 tablespoons fresh lime juice
- salt to taste
- ¼ cup fresh chopped mint, basil or cilantro leaves for garnish
Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.
*You can add ¾ cup chickpeas to increase the protein content, but it’s optional and I usually leave them out.