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!

Servings |
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- 1 medium/large beetroot (cooked, peeled and chopped)
- 1 large avocado
- 2 large egg yolks
- 1 tblsp fresh ginger root (finely grated)
- 1/2 lemon (juiced)
- 600 mls chicken stock/broth (veggies/vegans use a rich home-made mineral broth )
- 200 mls high quality water (approximately)
- 1 tblsp coconut oil (organic, virgin)
- 2 - 4 tblsp double cream (to taste - veggies/vegans use coconut cream)
- 1 -2 tblsp collagen hydrolysate (add to mineral broth, optional for veggies/vegans)
- sea salt & ground black pepper (to taste)
Ingredients
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- Bring the stock/broth up to the boil and set aside.
- Put the beetroot, avocado, egg yolks, ginger and lemon juice into a blender and blitz until nice and smooth.
- Whisk the collagen powder and water into the mixture and blitz again briefly, before adding it to the hot broth. Add the double cream/coconut cream. Whisk everything thoroughly and season generously to taste.
- Gently re-heat a little if you want to - but don't boil or you'll risk spoiling it!
- Enjoy whilst marvelling over how well you're treating your body - or pour into a hot flask to enjoy and impress you friends later!