Friday, December 17, 2010

Soup for Breakfast (& first recipe post!)

This is what I eat for breakfast:

Not much to the to the eye aesthetically. H gives me curious & funny looks when he finds me making this in the morning. I can't have cereal or bread, & I'm not a big egg eater, so I take what I can get. I'm also not a big breakfast eater. I never have been. I tend to have breakfast about 2 hours after I wake, sometimes longer, but always after my morning pilates/yoga workout (courtesy of the lovely Ellen Barrett, I highly recommend her Pilates Yoga Blend workout). I'm also not into heavy breakfasts. I don't like food as a general that weighs heavy in my stomach, & this 'muck' I find a perfect start to the day.

It may not look like much, but it's super healthy; a mix of broccoli, cauliflower, zucchini, spinach, garlic, onion, & kale. Kale. I only started eating it recently. I ran out of it one morning & had this, sans kale. I noticed the lack of kale while eating it, & later in the day I realised I was actually craving kale. Better than the sugar cravings I get at this time of the month! (Yes, it's that time again - 'monthly fun time', as I 'lovingly' call it).

Most recipes that I'll post here will be servings for one, as I tend to make these things for myself only. H doesn't have much of a sweet tooth, & I'm not comfortable with having a cake or slice to consume all to myself, so any recipes I follow or create, I cut the ingredients in half, or even a quarter of what's listed. The same goes with this.

Broccoli, Zucchini & Cauliflower Soup with Kale
(Serves 1)

4-5 broccoli florets
3-4 cauliflower florets, cut in half
small handful of spinach, fresh or frozen (I use frozen)
1/4 zucchini, sliced
handful of kale, chopped
2 cloves garlic (I'm a big fan of garlic & aren't afraid to use a lot of it, so feel free to use less)
1/2 yellow onion, chopped
1 teaspoon coconut oil
splash of milk (feel free to sub with any type of milk, sometimes I just use coconut milk)
splash of coconut milk
1tablespoon coconut oil
salt, pepper & spices to flavour

Steam or boil broccoli, cauliflower, spinach & zucchini until soft. Add to a blender with the milk, coconut milk & a bit of the water from the pot used to steam or boil the vegetables. Blend together until smooth.
In a pan, heat coconut oil & add garlic, onion & kale. Sauté until onion is translucent. Transfer to a bowl, adding the vegetable puree on top.
Add salt, pepper & spices to your liking. I add garlic (anti-fungal), paprika, tumeric (anti-inflammatory), dill, salt & pepper - I like lots of flavours!
Eat! Yum yum!

I love this rather unconventional breakfast, & I look forward to it each morning. I find the combination of the lightly sautéed vegetables with the puree a nice mix for textures. But then, I'm known for eating strange food!

I hope you enjoy it!

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