Breakfast Stoup {AIP, Paleo, Whole 30}


























NOTE: Are you curious what ‘stoup’ is. Well, it’s 1/2 soup & 1/2 stew. And, in case you wondered… this stoup is just as good for lunch or dinner – it just happens to be my standard breakfast. 🙂


One of the questions that regularly comes up on AIP groups is…but what do I eat for breakfast???
 

Granted, breakfast is a tricky meal. For starters, what is breakfast?? 

This is the dictionary definition… Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day’s work. Among English speakers, “breakfast” can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, porridge and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night.”


It makes me laugh that even the definition of breakfast defines the foods that are typically eaten to break this daily fast. And that eggs and porridge top the list of these “breakfast” foods. Pre-AIP, what were your breakfast to-go meals? Were you an egg person or a bread person or a pastry person? or, were you like me and your favorite breakfast was leftover pizza or spaghetti? I’m thankful that my favorite “breakfast” was never “breakfast” food, so I was already used to eating leftovers for “breakfast”…although my choices were quite non-AIP.
 
The best breakfast related tip that I read was to stop thinking of breakfast as a meal with certain parameters and start thinking of it as the first meal of the day and your first chance to fuel your body well. Plus, around the world breakfast foods are often more ‘dinner like’ than we in the west are used to, especially in cultures where people work physically hard throughout the day. Many cultures start their days with rice, curries, fish, stew…and yes, even soup!
When I started AIP I was thrilled with the fact that I no longer had to pretend to like eggs and pancakes and could joyfully eat my soup or whatever other leftovers happen to be in the fridge and call it breakfast.
 
But, I know that for many of you, jumping right to soup for breakfast is a big hurdle, but when you join the soup for breakfast crowd you’ll be in good company. If you listen to The Paleo View, you know that Stacy eats soup for breakfast. Once you convince yourself that it’s not weird you too will love being part of the breakfast soup crowd.
 
Here are my favorite reasons for enjoying breakfast soup:
(1) I can make a big batch and have enough for 4-5 days. That means breakfast is ready in a few minutes in the morning with no thought at all. Some days I add a piece of fruit or top the soup with herbs and/or avocado, but either way it’s quick and easy. 
(2) Easy way to get gut healing gelatin into your diet. All soups use broth and I often add an extra T of gelatin to my soup because ‘why not?’
(3) Cheap vegetables like carrots can be made special when you put them in a soup.
(4) Soup saves money. A pot of soup for a week can be made with 1 pound of ground beef. That’s a great money saving tip.
This “Breakfast Stoup” is a ‘recipe’  (I say it like that because most of my repeated recipes are more templates that can be changed and adjusted based on what I have) that I’ve been using for months now for a weekly batch of soup. I honestly thought it was too simple to put it on the blog, but people on Instagram are always asking for the recipe. So, I thought I would share.
 
The basic premise for the soup is ground meat (I alternate between beef and lamb) sauteed with onion and seasonings and then veggies (most often carrots and cauliflower) are boiled in broth and pureed (leaving some bigger pieces) and the meat and onions are added in. Occasionally I try different veggies or different proteins, but this is the combination that I come back to the most often. 
 
The best thing about this soup is how forgiving it it…. only have 3 carrots, or have 6 you need to use up? No problem. Have a bag of frozen cauliflower? No problem. Don’t have spinach? Add kale or chard or some chopped asparagus. 
 
Happy eating and Good Morning! (although this soup is just as good for lunch or dinner). 🙂
Breakfast Stoup {AIP, Paleo, Whole 30}
Time: 45 minutes
Serves: 4-5
 
Ingredients:
1 pound lamb (or beef… if you use beef add an extra 1T olive oil)
1 onion – diced
1/2 T olive oil
1 t garlic powder
1 t herbs d’provence
4 carrots
1/2 head cauliflower 
1 t salt
2 cups broth
Water
3 handfuls baby spinach 
 
Method:
– brown meat in olive oil along with garlic power, herbs and diced onion in a large stock pot or dutch oven
– while meat is browning, chop  carrots and cauliflower. I often don’t peel the carrots, and kind of just rip the cauliflower into pieces
– once meat is cooked through, remove from the pan
– add vegetables (carrots & cauliflower) to the pan along with broth, salt and enough water to cover the veggies.
– bring to a boil and simmer until veggies are soft… cauliflower should be falling apart
– use an immersion blender to blend the veggies leaving some chunks
– add the meat and onions back to the pan and return to the heat
– stir in the spinach just long enough to let it wilt down
– serve with a side salad, or top it with chopped avocado and fresh herbs (parsley or cilantro)


 


 
**This recipe was shared on the Phoenix Helix AIP RoundUp

Shares 19


0 thoughts on “Breakfast Stoup {AIP, Paleo, Whole 30}”

Leave a Reply

Your email address will not be published. Required fields are marked *