The last two days, I've been having breakfast soup for breakfast. One of my favorite breakfasts ever was been grilled cheese sandwiches and tomato soup. Ever since the lactose intolerance, the grilled cheese is out of the picture, which leaves me needing more soup.
(I don't generally do fake cheese sandwiches. They just aren't as good.)
Breakfast soup, you say? Made with broth? Won't the sodium drive my blood pressure up and send me to an early, very salty grave?
True. Most people have to restrict their salt, watch their sodium intake, and be careful of processed food since most of us consume way, way too much sodium. This can be bad for a lot of reasons.
I seem to be the one person in the universe whose doctor tells me to make sure I add salt to dishes! Over the last year, I've been experimenting, and indeed, we have confirmed what I have suspected (and what my first tri coach suspected) for a while: my body does not hold on to salt.
I have no idea why.
This could be the most awesome or the worst thing ever. On one hand, I can eat all your nachos since it won't bother me a whit.
On the other hand, I get such disapproving stares when I go for the salt shaker.
And really, Breakfast Soup? Is that some weird thing like cereal with toppings and you're just trying to trick us like all the other sites promising creative breakfast and just re-hashing normal breakfast?
No. Breakfast Soup is not normal breakfast. I don't like sweet breakfasts. I have tried oatmeal and Cream of Wheat and grits and polenta and every other mushy cereal out there, and universally, in the morning, they remind me of snot. At night, I've been known to make a steamed oatmeal topped with fresh fruit. I make polenta for dinner sometimes. But in the morning? Get behind me, Breakfast Satan.
I typically feel a little queasy in the morning. This can make eating or working out a challenge. Things that work in the morning tend to be eggs and vegan sausage, or an avocado quarter or half topped with salt and seeds, or a PB&J with extra salt sprinkled on it, or Breakfast Soup. I've found that my easily queasy tummy settles down with a little salt hit. So Breakfast Soup makes a lot of sense.
Breakfast Soup is super easy. You can use anything you have in the cabinet that you like. Do you have chicken noodle or minestrone? Eat that. You can use anything you have in the fridge. Made a nacho soup for dinner last night? Have some more for breakfast. Who cares? (We all eat cold leftover pizza for breakfast. Why not soup?)
But what about when you have not made soup in a while and there's no soup cans in the cupboard because you just happen to make most of your stuff from scratch? Well, here's a recipe for a quick and easy soup.
One-one-one soup. My mother calls this the One-one-one recipe. Just remember: One (ish) of everything.
Time: 10-20 minutes. Basically, while the coffee is perking and you're yelling at your kids to get their backpacks or asking your spouse to feed that cats that morning.
-1 TB of butter (or 1 pat). I use Earth Balance Vegan Buttery Sticks which works great. Not lactose intolerant and prefer to use real butter? Go for it. Not a butter person and want to use coconut oil? Try at your own risk. I made this once with olive oil and it was oily.
-1 TB flour. Any kind, except I have not tried this with gluten free flours. I wouldn't use quinoa flour for this, because of the grassy smell.
-1 cup broth. (I use full sodium broth, because of me, but you might need reduced sodium). 1 cup usually does the trick, although if the veggies are dry or you like a more liquidy soup, you might want a little extra water.
-1 cup veggie. Any kind of cooked veggie. If it's not pureed, it should be in big chunks. Today, let's use tomato. You can use tomato sauce, crashed tomatoes, diced tomatoes, pureed tomatoes, tomatoes with spices in them, whatever works. Most other kinds of veggies work great too. Try this with pumpkin in the fall. Trust me!
-Bonus veggie. I often throw in a handle of spinach or kale.
-Get your saucepan going over medium high.
-Melt the butter.
-Throw in the flour, and stir it around until it sops up all the butter. Keep stirring madly. The flour should look like a thick slurry, like thick cement. Keep stirring until it smells a little nutty. This step usually takes about 2-3 minutes.
-Add the broth, while stirring frantically to prevent clumps. I usually use a small stream or a heavy drizzle for the water, if that helps you visualize. Once you have a thin slurry or a thick broth...
-Add the veggies. Give it a few more stirs to incorporate it all.
Now if it's a pureed veggie:
-Stir to incorporate, and bring to a gentle boil. When it's hot through, it's done.
If it's a chunky veggie:
-Do you like your veggies chunky? Then bring to a boil, and when it's hot through, it's done.
-Want a smoother soup? Grab your hand blender, blend it into a nice smooth soup, bring it to a boil, and when it's hot through, it's done.
Finally, if you like bonus veggies:
-See that spinach/kale/collard/argula/dandelion greens in your fridge you've been ignoring? Yeah, it's judging all of us as it slowly dies. Quick, grab it before it wilts anymore, [rinse it if you need to], and toss it in the soup. Stir it around for a few minutes while it wilts and cooks. When it's hot, it's done.
End story: It's delicious and makes me happy. Please don't complain if this doesn't fit your morning schedule 'cause of work/kids/school/dog. I don't have kids, I have a short commute, and we split animal duties in my house. This works for me, and if you enjoy, great!