I know, that sounds a little weird… Breakfast soup? Really? Yes. Breakfast Soup. There’s not really another way to describe it, but I promise it is YUMMY! It’s also grain free, dairy free and naturally sweetened. Hooray!
I don’t struggle for ideas with dinners, lunches or snacks. But breakfast, oh boy. I am NOT a morning person. I hate to cook the same dinner again and again… but when the day has just begun you will see many a repeat performance in my kitchen. In something of a zombie-state, I prepare the first breakfast idea that I can think of. Usually CADA or Raw Chia Porridge. Or porridge with oats, even though we really shouldn’t be having oats (yes, I slip up sometimes too!). Oh, occasionally, fridge-stock-permitting and in a fit of inspiration after a good sleep, I put a bit more thought into it and crank out something akin to CADA breakfast crumble. But I will readily admit that those occasions are a bit rare. Again, it’s early, and I am not a morning person.
Consequently, I am always on the hunt for easy, nourishing, yummy, easy, allergy-friendly, easy breakfast recipes.
In comes…. Breakfast Soup!
Breakfast Soup – serves 2
100g mixed nuts (we like 25g each or thereabouts of cashews, almonds, hazelnuts and brazil nuts)
1/2 a small cinnamon quill
400g filtered water
100g mixed berries (frozen or fresh)
50-75g dried fruit (we like a mix of mulberries, incaberries and goji berries)
extra berries plus cacao nibs, to garnish (optional)
maple syrup, to drizzle (optional)
1) Weigh nuts into TM bowl and add cinnamon quill. Mill for 10 seconds on speed 9.
2) Add water and blitz for 1 minute on speed 9.
3) Add berries and dried fruit, and cook for 5 mins, 90 degrees, reverse, speed soft,
4) Top with cacao nibs and extra berries, and sprinkle with maple syrup if desired. I forgot to put the maple syrup on, and it was still amazing. I remembered a few mouthfuls in, so I added some and it was also amazing.
To serve 4, simply double the recipe. Allow for an extra couple of minutes cooking time.
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