breakfast soup
Dec. 28th, 2004 05:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittySo, last week I ate spaghetti squash for breakfast. The first time I did it on a whim, and then I realized how awesome it was and kept doing it.
I decided today that I wanted to come up with some other veggie thing that I could eat for breakfast. I've been worrying a bit about my consumption of wheat, because since I already have a bunch of food allergies I'm concerned about eating any one thing too much. Since usually I eat something wheaty for breakfast every day, I figured continuing to have a wheatless breakfast would cut down my consumption a lot.
I decided to make a breakfast soup. I did and it came out wonderfully. I include the recipe for your enjoyment.
3 cans organic lentils
1 6 oz box crimini mushrooms
1 package Nasoyu tofu
1 sweet apple
1/2 onion
2 bunches beet greens
2 c vegetable stock
2 c water
red wine, Chinese five-spice powder, ginger, cardamon, and black pepper to taste
Simmer lentils in a pot with stock. Chop mushrooms and tofu coarsely and onion and finely. Add mushrooms, onion, tofu, and seasoning. When mushrooms and lentils are no longer covered by liquid, add water. Chop apple finely and beet greens coarsely. Cook down until lentils have dissolved into soup. Add apple. When apple is mostly cooked through, add beet greens. Add additional seasoning to taste.
If you wanted a savory soup, you could remove the apple and put in tomato instead. You would also want to change the seasonings.
I decided today that I wanted to come up with some other veggie thing that I could eat for breakfast. I've been worrying a bit about my consumption of wheat, because since I already have a bunch of food allergies I'm concerned about eating any one thing too much. Since usually I eat something wheaty for breakfast every day, I figured continuing to have a wheatless breakfast would cut down my consumption a lot.
I decided to make a breakfast soup. I did and it came out wonderfully. I include the recipe for your enjoyment.
3 cans organic lentils
1 6 oz box crimini mushrooms
1 package Nasoyu tofu
1 sweet apple
1/2 onion
2 bunches beet greens
2 c vegetable stock
2 c water
red wine, Chinese five-spice powder, ginger, cardamon, and black pepper to taste
Simmer lentils in a pot with stock. Chop mushrooms and tofu coarsely and onion and finely. Add mushrooms, onion, tofu, and seasoning. When mushrooms and lentils are no longer covered by liquid, add water. Chop apple finely and beet greens coarsely. Cook down until lentils have dissolved into soup. Add apple. When apple is mostly cooked through, add beet greens. Add additional seasoning to taste.
If you wanted a savory soup, you could remove the apple and put in tomato instead. You would also want to change the seasonings.
