Soup for breakfast? Definitely. My family thinks it odd, but after a bout of overindulgence (say Christmas, an extended vacation or just a lapse into excessiveness), my breakfast soup is an ideal way to break bad habits.
Filed with fresh, organic vegetables – I’m partial to carrots, mushrooms, cabbage and squash – a bowl of this soup gets me off to a great start. I know, it’s not eggs, toast or a warm bowl of oatmeal. But, consider that individuals in many parts of the world would consider our ‘traditional’ breakfast dishes to be strange choices. In parts of Asia for example, a warm bowl of congee (rice soup) or any other soup is pretty typical fare. In India, rice porridge or flatbreads are often served with curries, chutneys and pickles. In Turkey, bring on the olives; in Egypt fava beans and lentils and in Japan, rice is supplemented with fermented items and seafood. I’d be very happy in Vietnam, where Pho (a rice noodle soup) is standard breakfast fare.
So mock my breakfast soup if you will, but I’m not alone…
