It occurred to us a long time ago that there are no rules when it comes to the first meal of the day. The priority is nutritious, delicious and easy.
Breakfast is incredibly important when it comes to blood sugar balance, and in fact research suggests that what you choose to eat in the morning sets the pace for the day and can have a lasting impact for many hours afterwards. The key is to include quality protein with each and every breakfast, which will help to keep you feeling full, focused and energetic all the way to lunchtime.
Here’s a picture of this morning’s breakfast. It may look more like lunch! I don’t like juicing in the Winter and wanted something light-ish as I was going to be contorting myself into yoga poses later. It’s Pea, Fennel and Kale soup with a poached egg.
I made a big batch of the soup yesterday for lunch and decided to keep some by for quick breakfasts.The recipe below is a guide because soup is not an exact science for me. I use whatever is in the fridge. My only rule is to keep to the same colour ingredients. For example, this soup uses green vegetables and if I added an orange food (say, carrot), it would have made the soup a brownish colour which doesn’t look as appetising.
Pea, Fennel and Kale Soup
Nob of butter or 1 tbsp coconut oil
1 garlic clove, chopped
1 onion, chopped
1 fennel bulb, sliced
200g peas, fresh or frozen
Bunch of Kale
Sprigs of parsley or mint
600ml vegetable or chicken stock
Heat coconut oil or butter in a pan and add the diced onion and minced garlic. Fry until golden over a medium heat. Add in the sliced fennel and fry for another 2 minutes. Add the stock, kale and peas and bring to the boil.
Once boiled simmer for 10 minutes and blend until smooth. Season to taste and serve in a bowl with some chopped fresh herbs and a poached egg.
Have we convinced you that soup is a breakfast option – especially on a cold morning?