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!

Print Recipe

Beetroot and Avocado Breakfast Soup. Paleo, or Any Cuisine!

This amazing soup can be served at breakfast, lunch or dinner - whether you're gluten-free or paleo, it's full of just about everything.

Course

Main Dish, Snacks, Soups

Cuisine

Gluten-Free, Modern, Paleo, Traditional British, Traditional Foods, Vegan, Vegetarian

Servings

Ingredients

• 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)

Course Main Dish, Snacks, Soups Cuisine Gluten-Free, Modern, Paleo, Traditional British, Traditional Foods, Vegan, Vegetarian Servings Ingredients 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)

Instructions

1. Bring the stock/broth up to the boil and set aside.
2. Put the beetroot, avocado, egg yolks, ginger and lemon juice into a blender and blitz until nice and smooth.
3. 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.
4. Gently re-heat a little if you want to - but don't boil or you'll risk spoiling it!
5. Enjoy whilst marvelling over how well you're treating your body - or pour into a hot flask to enjoy and impress you friends later!

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