It feels like I haven’t posted a recipe for soup for ages. And since I am a true soup lover, this is something I have to fix immediately. So here is a recipe for Super Greens Soup (Paleo, Whole30, Low Carb) we had for breakfast the other day. Yes, you read that right. Soup for breakfast. Boom.
Because what’s easier to digest in the early morning than a nice bowl of warm healthy soup? Not that we wake up early. That would probably kill me. But I like to have a soup for breakfast anyway. It’s ready to go, so there is no hastle about not having time for a healthy breakfast. And you can just load with all the good stuff you can imagine. Like the Super Greens Soup (Paleo, Whole30, Low Carb).
The soup is based on kale which is these days often called the Queen of greens. Why? Because it’s full of vitamins, minerals and antioxidants, lowers the bad cholesterol and provides cardiovascular support. And that’s just to name few of the benefits (read more about it on paleoleap.com). Next super hero of the soup is the chicken bone broth, which not only provides the protein, but it’s the best friend of your gut health (read more about benefits of bone broth on paleogrubs.com). If you are not sure how to make a chicken bone broth, take a look at my Pho Ga recipe and follow the first step. You can add some carrots, celery, parsnip and a spoon of apple cider vinegar to the broth base for a better taste. And at the end add the zucchini, brussel sprouts, green onions and spices and you have a perfect cocktail of immune boosting foods in one bowl.
So who’s ready to have a soup for breakfast?
- 8 cups fresh kale, chopped
- 2 cups zucchini, chopped
- 1 cup brussel sprouts, chopped
- 1 cup green onions, chopped
- 1l of homemade chicken stock (if you are new to making broths, you can follow a first step from my Pho Ga recipe, just adding a little bit of carrot, celery, parsnip and spoon of apple cider vinegar for more taste and even more nutrients)
- 1 tsp garlic powder
- 2 tsp Italian herb mix (I used mix of dried herbs including Basil, Oregano, Marjoram and dried Garlic)
- Salt and pepper
- Place all the chopped vegetables and spices in a pot. Then pour the chicken stock in.
- Place the pot over medium heat and bring the soup to boiling. Once it's boiling lower the heat.
- Cook the soup for 30 minutes, stirring occasionally.
- After 30 minutes, blend everything until smooth.
- Serve the soup with your favourite toppings, for example more veggies, seeds or some chicken for extra protein. On the picture is caramelised pumpkin with balsamico vinegar (my favourite), drizzle of olive oil, sunflower seeds and pepitas.