This is simple and super easy! But here’s the twist. You eat this soup for breakfast!! What?!! Yes, breakfast. Soup for breakfast has incredible health benefits.
Having soup in the am helps with better digestion and elimination. When we are cleansed from the inside , we have more energy and our immune system is able to function better. This will help us ward off all those yuckies that our kids lovingly bring home to us.
Here’s a few benefits:
1. They are quick and easy, especially when you are in a hurry. Pour it in a Yeti thermal and go.
2. They are loaded with lots of nutrients,. A super easy way to get what you need all at once.
3. They help with digestion, because of the high fiber content and the liquid from the broths, which also helps with elimination.
4. The options are endless. You will never get bored with soup.
5. You feel fuller longer, because they are nutritionally dense.
So, why not?
Here’s my go to:
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon ginger, powder
1/2 cup onions, peeled and chopped
1 teaspoon ginger, peeled and chopped
1 large garlic clove, peeled and chopped
1/2 teaspoon red pepper flakes, optional
2 sprigs of thyme, remove leaves to use in the soup
Sea salt and black pepper to taste
3 carrots, peeled and chopped
1 large zucchini, chopped
1 large yellow squash, chopped
1 1/2 cup cauliflower florets
1 /2 cup red bell pepper, chopped
1 cup kale, finely chopped, fresh or frozen
32 fl oz. Vegetable or Chicken Broth
In a medium pot or Dutch oven add the olive oil over medium heat. Next add all your spices, stir and cook the spices for 15 seconds. Add the aromatics and sea salt and pepper, ginger, garlic, onions, red pepper flakes and thyme leaves , stir and cook for 1 minutes. Add the vegetables except the kale, Stir and cook for 5 -7 minutes, until the pot starts to get brown pieces at the bottom. Add the broth, stir and taste. Adjust seasonings, add more of the previous seasoning, to taste , plus add more salt or pepper, if needed. Turn up the heat and bring everything to a boil. Then turn the heat down to medium and allow to cook for 20 minutes, until the carrots and cauliflower are soft, but still has some crunch. Add chopped kale and cook for another 3-5 minutes. Serve immediately.