Feed Your Mornings with Breakfast Soup

April 12, 2018

Starting your day off with a warm liquid is a lovely thing to do to your digestive system! This simple soup is delicious and nourishing. Do yourself a favour and make a batch of soup on the weekend, then portion it out into jars for every day of the week. It's a perfect gift from your present self to your future self.





2 tbsp olive oil

½ medium yellow onion, finely chopped

2 garlic cloves, minced

2 stalks celery, small diced

2 carrots, peeled and small diced

1 cup broccoli, finely chopped

1 cup chick peas, cooked and rinsed

4 cups water

2 tbsp white miso

2 tbsp cool water

salt and freshly ground pepper to taste




1.  Get all that chopping done!  Spend the time to chop the veggies finely so they fit nicely in a teaspoon.  Use the broccoli stems too!


2.  Heat olive oil in a pot over medium heat.  Add onion, garlic, celery and carrot, stir well and cook for 6-8 minutes, or until carrots are tender.  Add broccoli and chickpeas and cook for 2 minutes. 


3.  Add water and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 10 minutes.  Remove from heat.


4.  Dissolve miso in cool water, then stir into soup.  Season with salt, then pack up into jars.  Allow soup to cool completely before putting lids on.  

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