Beetroot and Avocado Breakfast Soup. Paleo, or Any Cuisine!
There’s a perfect solution for that ‘between’ season breakfast. Breakfast smoothies are great in the warmer months, but what to do when mornings are still a bit (very?) chilly, and we’re wanting something warm and comforting but quick and delicious to kick-start our day? Oh, and transportable if possible! Hmm …
So I put my taste buds to work to make this mug of nutrient-dense, satisfying goodness. It takes a mere 10 minutes to make up, looks so, so pretty and can be poured into a flask for later. There’s more: just about every ingredient hits the right nutritional or flavour spot: Meat stock/bone broth; beetroot; avocados; egg yolks; ginger; coconut oil. And there’s even more: it’s e-a-s-y!
I could go all cheffy and describe how the lemon juice cuts the energy-giving sweetness of the beets and points up the richness of the avocado’s healthy-fats. I could enthuse over the pretty much perfect nutrition to be found in pastured egg yolks and how ginger is a power-digestive and inflammation helper. And I could remind you of the myriad of health benefits of coconut oil.
I could also add that it’s gluten-free and ridiculously easy to make – whether you’re paleo, or vegetarian, or vegan (yeah, but those egg yolks are tops). Finally I could say that it’s just as delicious as an ‘any time’ soup and it’s easily good enough for a dinner party … just add in the juice of an orange with the lemon juice and finish with a swirl of double cream, creme fraiche, yoghurt, kefir, or coconut cream sprinkled with finely chopped mint. Nothing finer!
But I’m guessing you just want the recipe? Was that a “yes?!” Enjoy – whilst marvelling over how well you’re treating your body!