By Katherine Lambert, Lotus Point Wellness Nutritionist
When mornings are cold and grey, who wants a cold smoothie for the first meal of the day? Not me. And often people don’t have the luxury of time to cook up a hot nourishing breakfast.
In many ways soup might be the perfect breakfast just as it is in other parts of the world.
Soup can be as heavy or light as you wish – brothy, chunky or creamy – and is so nourishing. Soup goes down easy. It fills you up. Soup is highly adaptable to seasonal eating and personal preferences. And it can keep for days, ready to be warmed up.
Think you’ll miss the sweets and carbs for breakfast? Try blended soup made with sweet butternut squash or add some noodles or rice.
Need the extra boost to your vegetables servings for the day? You got it! Try White Miso Soup with Bok Choy and Ginger. (see below) Or maybe a blended and bright Green Soup (from the book Love Soup by Anna Thomas). It’s delicious and like drinking pure vitality. https://food52.com/recipes/31438-anna-thomas-green-soup
Want to make sure you start the day with enough protein? Easily done with your choice of protein – from vegan to creature. Use a rich bone broth for added collagen protein and amino acids or this vegan Magic Mineral Broth from Rebecca Katz. https://www.rebeccakatz.com/magic-mineral-broth/
Make soup on a Sunday for the week or use a slow-cooker overnight and be greeted in the morning with a warm nourishing treat to start your day. Or try making any number of quick soups using a formula like this guide from the New York Times .
Stay as close as you can to real whole-food ingredients and you can’t go wrong in nourishing your body with soup for breakfast – or anytime.
White Miso Soup with Bok Choy and Ginger
From Katherine Lambert, Lotus Point Wellness Nutritionist
This recipe is a basis that is very adaptable – you might prefer more or less garlic or ginger. Use another green and adjust the cooking time i.e. spinach a little less time, kale a little more. You can add in other chopped vegetables at hand – carrots, daikon radish or turnips work well. It is hard to go wrong!
1 medium onion, sliced thinly and cut into half moons
1-inch piece of fresh ginger, cut into short matchsticks
2 cloves garlic, minced
1 Tbsp. olive oil
½ c. sliced shitakes
2 or more cups of roughly chopped Bok Choy or other leafy green
5 cups of water
1 cup of hot water to dissolve the Miso paste
3 – 4 Tbs. white miso paste
In a soup pot over medium heat sauté the onion for about 3 minutes, then add the fresh ginger and stir. Continue cooking for another minute or so, stirring occasionally until the mixture is fragrant.
Add in the shitakes and minced garlic and cook for a few minutes, stirring to prevent the garlic from burning. When the shitakes are softened and somewhat tender, turn up the heat slightly and stir in the Bol Choy for a minute or until it begins to soften. Add the 5 cups of water, letting it come to a low boil, then turn down the heat to a gentle simmer for about 15 minutes.
Meanwhile dissolve the miso paste in 1 cup of hot water, stirring until it is evenly mixed. When the soup has finished cooking stir in the dissolved miso and turn off the heat.