March 22, 2021

Minute read

A “Breakfast Soup” of Fennel Bulb, Celery, and Potato

Those closest to me know that I love a dark green smoothie to start the day, packed with leafy kale, spinach, or swiss chard, avocados, nuts, seeds, and ginger. If you’re also a fan of green “smoothies,” however, you may find your body or your taste changes with the weather.

As the weather becomes a bit cooler, or even just gloomier (looking at you, rainy March mornings), you may find a warmer start to your day to be more enticing. If so, this fun, “breakfast soup” is for you! (Of course, you can have it any time.)

This soup is one of my favorites because it’s quick, easy, and gives a little dose of TLC to your belly in the morning.

2 heads of organic celery
2 fennel bulbs
1 large onion
5 baby red potatoes, scrubbed
3 cups of cauliflower
Equal parts water and bone broth to cover
Salt and pepper, to taste
Fennel seed, to taste
Herb de Provence, to taste 
Dice all of your ingredients.
Add onion to the pan until translucent.
Add in celery and fennel bulbs stirring until sweated.
Once sweated, add in cauliflower, potatoes, spices, and water and broth to cover. Bring to a boil.
Turn down to simmer and cook until all ingredients are fork tender.
Blend and serve in a bowl or mug! 

Image credits: Congerdesign and Bernadette Wurzinger.

About the Author: Laura Araujo

Laura Araujo is the co-founder of The MAPS Institute, a classically trained vocalist, and a practitioner of Ashtanga, classic Indian yoga. She is the creator of the MAPS (Mindfulness, Activation, Purpose, and Surrender) philosophy and is in continual pursuit of helping her students find balance amid the chaos around and within them.


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