A good bone broth base soup can be the best Soup for your early morning routine and will help you start your day off on your right foot.
In those colder winter months, you’ll find that a bowl of cereal isn’t as enticing as it is in the warmer months. Yeah, there’s some oatmeal, but who wants a mush in the morning? That’s why we’re trying to recommend something safe and testy to you.
Breakfast soup can be just about anything you want it to be—full of whatever vegetables your heart wants, with any taste profile you’d like. After experimenting, I eventually came up with the ideal rendition that I could eat every day of the week. You should try this, too, and I think you’re definitely going to like this, and it’s going to be the best soup for your early morning routine.
Let’s make a fantastic soup from a boring soup!
The base of the soup begins with a good quality bone broth. Bone broth is a nutritious powerhouse known to improve intestinal and digestive health, promote joint mobility, increase the chances of a better night’s sleep, and even strengthen your hair and nails. If you don’t want to make your own, a lot of companies are selling high-quality bone broth in the freezer section of your local grocery store.
If you like to add lots of vegetables like carrots, zucchini, and spinach to the soup, go ahead. Mix and match whatever your favorites are – there’s no regulation. Flavors such as ginger, garlic, and turmeric offer soup depth of flavor and have many health benefits. My hidden ingredient is a bit of Miso Paste. It’s an umami bomb that’s going to turn this soup from boring to fantastic. Finally, you may cover the soup with the perfect egg jam and garnish with fresh herbs and a drizzle of flavored sesame oil.
Just trust me for this one. The idea can take a few things to get used to, but once you try it, you can never go back to the cereal and it’ll be the best Soup for your early morning.
Serves two persons
- Two big eggs
- 1 tablespoon of olive oil
- One small onion, diced
- Two carrots, diced
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger
- 1 teaspoon of turmeric powder
- 4 cups of bone broth
- 2 tablespoons of white miso paste
- 1 courgettes, diced
- 2 cups of new baby spinach
- Cosher salt and pepper
- Fresh cilantro, for garnish
- Sesame oil, to be garnished
1. Take a pot of water to boil. Slowly lower the eggs in boiling water and cook for 6 1⁄2 minutes. Immediately drain and move into the ice bath. Set aside until the soup is ready to go.
2. Heat oil over medium heat in a large soup pot.
3. Add the onions, carrots, garlic and ginger, and cook for 5 minutes until the onion has become translucent. Season with salt and pepper to taste.
4. Add the turmeric powder and cook for about 2 minutes, until fragrant and toasted.
5. Add the bone broth, miso paste and courgettes. Stir and cook, stirring periodically, until the zucchini is tender, around 15 minutes. Check the seasoning and, if necessary, add salt.
6. Add the baby spinach and cook until wilted for around 1 minute.
7. Ladle’s hot bowl soup. Peel the eggs and cut it in half. Add 2 egg halves to each bowl of soup and drizzle with the sesame oil.
8. Garnish with a fresh cilantro and enjoy it.