During the week I usually end up eating my breakfast at work. I start work at 8:00 in the morning and I don’t feel like waking up 20 minutes early just so I can eat at home. I like my sleep, thank you! Almost every day while I’m sitting at my desk catching up on emails and eating my breakfast someone comes up to me and asks me what I’m eating. And it’s typically not in your typical friendly yet inquisitive tone. It’s more like a “what the hell is that” kind of tone but minus the hell to make it seem kind. You aren’t fooling me people!
But anyway, I get the weirdest looks/questions when I eat soup. For some reason people have a problem with soup for breakfast. Sugar filled cereal and microwavable franken-foods are okay, but my nutritious and delicious homemade soup isn’t? I don’t get it. Breakfast food is just food, am I right? Maybe I’m wrong and I’m just a big weirdo but I’m okay with that.
In my opinion soup is the perfect breakfast. It allows me to get a bunch of veggies in early on in my day, as well as the super nutrient dense, gut healing, and digestion assisting bone broth that I discuss here. Add in some protein and a big pat of fat on top and you’re left with a super satisfying and nutrient filled breakfast that will prepare you to rock the rest of your day!
This particular soup was inspired by the large amount of spring onions I keep receiving in my CSA basket. Spring onions are more mature green onions (or scallions) and a less mature regular onion. The green tops can be used like you would use green onions and the bulb can be used in place of a regular white or sweet onion. This soup uses both the green tops and the bulb as well as a head of cauliflower. It may seem weird but when the cauliflower is cooked and then blended into the soup it lends a very creamy texture without any actual cream. Don’t believe me? Try it for yourself!
- 2T ghee
- 1 bunch spring onions, roots and green tips, chopped
- 4 cloves garlic, minced
- 2 small or 1 large head cauliflower cut into florets
- 3 cups chicken stock (homemade is preferred)
- 1 tsp salt
- ½ tsp pepper (omit for AIP)
- In a large pot over medium heat melt ghee
- Add onions and garlic and cook until translucent
- Add cauliflower and chicken stock
- Bring to a boil, cover and cook for 15 minutes or until cauliflower is fork tender
- Let cool slightly before blending (you may need to do this in batches)
- Add salt and pepper to taste]
- Makes about 5 cups
Whether you eat this for breakfast like I do, or for lunch or dinner like a “normal” person, I hope you enjoy it!
In vibrant health,