Seasonal Breakfast Soup
Seasonal Breakfast Soup
This soup is satisfying, nourishing and so yummy. I like to vary the veggies based on the season so it’s fabulous for cleanses or just for a delicious savory breakfast.
Additionally, because of many variations, feel free to leave out the various ingredients that may not fit in to your specific dietary needs….it can be vegan, vegetarian, paleo, kept, whole30….. or whatever you are at any given time:)
Serves 2
Ingredients
2 stalks broccolini or broccoli cut into bite size pieces2 eggs (optional…or tofu)
1 green onion sliced
1 small Zucchini sliced
2 tablespoons frozen or fresh corn
Big handful of spinach
1 square of Lotus Foods gluten free ramen (optional)
2 tablespoons coconut oil
Handful of mung bean sprouts
Teaspoon of fresh cilantro used as a garnis
2 packets Vitality…or any Beyond Broth of your choice
4 cups boiling water
Nutritional yeast (optional)
Method
Boil the water…add the noodles if using. Cook 2 minutes. Loosen the noodles then add 2 eggs carefully so they don’t break…or you will just have egg-drop soup…still yummy. ( If using tofu, add to the water, turn to simmer and cook for 1 minute)
Turn down to simmer. After the eggs have cooked for 1.5 minutes add the veggies, beginning with the zucchini, green onion, broccoli, corn. Cook another minute. Add spinach, mung beans, and coconut oil. Cook 1 minute. Turn off the heat and add the broth packets. Stir everything together. Let sit for 2 minutes.
Enjoy!
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