Americans have a very narrow view of what to eat for breakfast. Usually, it’s sweet: cereal, pastry, or pancakes. A breakfast filled with refined carbohydrates increases energy quickly, only to be followed by a drastic decrease very soon after. Even our savory breakfast food -- limited to eggs -- is always accompanied by bread.
Lots of cuisines around the world, however, feature soup for breakfast: Korea, Iran, japan, Mexico, Columbia, Vietnam, Tunisia, and Burma, to name a few. Their broth-based breakfast is filling, warm and nutritious.
Making broth part of your breakfast can also provide you with sustained energy – a great alternative to starting your day with the boost and crash of most American breakfasts.
Including bone broth in your breakfast helps keep energy levels even in the short term and the long term. First, it contains specific amino acids that are vital to change sugars to energy, so it immediately gives you energy for your day. Over time, broth also helps with sustained energy by helping to restore and keep a diverse microbiome in your gut. Studies show that healthy gut microbiome helps regulate metabolism and energy function.
Including broth in my breakfast was a big part of helping me move away from the boost and crash from my beloved oatmeal. Lately, I’ve added a new broth breakfast to my morning routine: Nutty Sweet Potato Soup: it is yummy, warm, filling, and unbelievably satisfying – verging on decadent. It does have complex carbs from the sweet potato, so if you need to keep it very low-carb in the morning, stick with Breakfast Broth Bowl.
Click here to find locations that sell Mountain Meadow Bone Broth and information about our discounted monthly subscription plans.
Edited to Add: Today I was so bummed when I saw that I didn’t have any sweet potatoes. But lo and behold, I did have a can of pumpkin. I used about a cup of the pumpkin and used pumpkin pie spice instead of cinnamon. Wowza!
Nutty Sweet Potato Breakfast Soup
- ½ to 1 cup of Mountain Meadow Chicken Bone Broth
- 1 medium sweet potato - cooked. (You can cook a bunch of sweet potatoes in the oven at once to have them on hand or you can quickly cook one in the microwave on the morning your making the soup.)
- 2 Tablespoon almond butter
- 1 Tablespoon coconut milk (lately I’ve been substituting Kefer!)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon maple syrup (optional)
- 2 pinches salt
- Bring 1 cup of broth to a boil in a small saucepan.
- While the broth is heating up, put all the other ingredients in a blender.
- Add the ½ cup of boiling broth to the blender
- Blend on high for a minute.
- Check the consistency of the soup. Add more broth if you want it thinner. Blend again for a few seconds.