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Nourishing Colombian Breakfast Soup

November 21st, 2011

Many of you gave your home remedy advice on my Saturday post about feeling a little under the weather. Any of you that are friends with me on Facebook saw the photo I posted of the Nourishing Colombian breakfast soup I made Friday morning. This soup is great any day of the week, but it’s especially comforting when you’re sick.

Soup is not a common breakfast food here in America, but it is many other places around the world, including Colombia where I grew up. Serving up a bowl of this delicious soup is still one of the most warming breakfasts in our home. Mr Chiots loved it the first time I made it. There are a few different version, the one from the capital city includes milk and no potatoes. I much prefer the following version from the prairie region that I grew enjoying.

NOURISHING COLOMBIAN BREAKFAST SOUP

1 quart of homemade chicken stock
1 lb potatoes, cubed*
4 or more eggs
1 small yellow onion diced
3 cloves of garlic diced
4 Tablespoons of butter
2 teaspoons of turmeric
1 teaspoon or more of sea salt
freshly ground pepper to taste
1 or 2 scallions, sliced into small discs
chopped fresh cilantro

Melt butter in saucepan over medium/low heat, add onions, cover with lid and cook 5 minutes. Add garlic, return lid to pan and cook for an additional 5 minutes. You don’t want the onions to brown, simply to cook until translucent. Add turmeric, salt and freshly ground pepper.

Pour chicken stock into pan with onions and garlic, add cubed potatoes and cook until tender (10-15 minutes). Reduce heat to a slight simmer, break eggs into ladle and carefully drop eggs into soup, cover and cook for about 5 minutes until eggs are desired level on doneness.

Divide scallions and cilantro between four bowls. Ladle hot soup into bowls and serve. Add more salt if needed, Colombian like this soup on the salty side, I do too as I feel like it soothes the throat nicely with the extra salt when you’re sick!

*Any kind of potato will work, I prefer using potatoes that fall apart during cooking

I suppose “breakfast” might be a bit misleading, this soup would be good for any meal of the day, though I’ve never had it served to me any other time. In Colombia they serve different soups at lunch and dinner. I actually enjoy having something different for breakfast.

What do you think about soup for breakfast?

25 Comments to “Nourishing Colombian Breakfast Soup”
  1. Mich on November 21, 2011 at 8:35 am

    I’m not sure I could get my head round the idea of soup for brekkies however nourishing…. for brunch yes..
    I tend to go with porridge or a poached egg on toast for my a.m kick start in the winter months.

    Reply to Mich's comment

  2. daisy on November 21, 2011 at 8:42 am

    It’s a state of mind. Especially in the colder months, I think it’s a good idea!
    daisy´s last post ..Giving Thanks at the Table

    Reply to daisy's comment

  3. Jaye Whitney on November 21, 2011 at 9:24 am

    I think it’s a great idea and will give that a try! I also like traditional breakfast food for dinner, quick and easy :)

    Reply to Jaye Whitney's comment

  4. Debbie on November 21, 2011 at 9:49 am

    I’ve never thought of soup for breakfast but if I were to have it this would be a great one. Has pretty much all the makings of an omelete but extra liquidy. :) I might try this one out this coming weekend. I love soup.

    Reply to Debbie's comment

  5. goatpod2 on November 21, 2011 at 10:39 am

    I’m not that crazy about soup any time of day though but I will eat it though.

    Amy
    goatpod2´s last post ..Count Your Blessings

    Reply to goatpod2's comment

  6. MAYBELLINE on November 21, 2011 at 11:25 am

    Soup is probably the best food you could have to start the day.
    MAYBELLINE´s last post ..Thanks in the Garden

    Reply to MAYBELLINE's comment

    • Susy on November 21, 2011 at 12:19 pm

      Certainly, that’s why many traditional cultures started their day with soup. It’s so much healthier than bowl of cereal!

      Reply to Susy's comment

  7. Becky on November 21, 2011 at 12:09 pm

    I think this looks wonderful. I might try to freeze it with everything but the eggs. Then if I do not feel up to cooking when I am sick, I can thaw it out, throw in the eggs and sip. Thanks for sharing!

    Reply to Becky's comment

    • Susy on November 21, 2011 at 5:38 pm

      Yukon Gold potatoes freeze better than most if you’re going to freeze the potatoes in the soup.

      Reply to Susy's comment

  8. Sincerely, Emily on November 21, 2011 at 12:19 pm

    I have eaten so many non-traditional breakfast things. For me, anything in the fridge is open season for any meal.I like the idea of soup and I can just taste the different seasonings that go in it.
    Sincerely, Emily´s last post ..Homemade Ranch Dressing

    Reply to Sincerely, Emily's comment

  9. Texan on November 21, 2011 at 1:01 pm

    I eat a lot of what would be considered non traditional foods for breakfast when I eat breakfast, which I don’t always do. I love vegetables for breakfast. Any kind really. I am a vegetarian and well yes I do eat a ton of vegetables. :O). Your soup sounds wonderful, I really like the spice turmeric. I think I will give it a try just switch out the chicken stock for veggy stock. I think my DH would like it with the eggs in it. So will put eggs in his! Thanks for the recipe!
    Texan´s last post ..Attitude adjustment

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  10. KimH on November 21, 2011 at 2:07 pm

    I’ll definitely try it one of these days.. It looks & sounds delish!
    I love breakfast & have often eaten chicken & veggie soup since its so warming, and I have lots of it frozen in individual serving bowls. ;)
    I can eat soup any time of day or night.. every day & night is ok by me too!
    My daughter & I are the only ones who are like that in our house though. My son & m’honey can live without it most of the time.

    Thanks for sharing your recipe & traditions!

    Reply to KimH's comment

  11. Miranda on November 21, 2011 at 2:12 pm

    I prefer savory breakfasts. I learned to like soup for breakfast while visiting Thailand. I think i could get into it – though this recipes does sound delicious for any meal.
    Miranda´s last post ..Creamy Roasted Squash & Chestnut Soup

    Reply to Miranda's comment

    • Susy on November 21, 2011 at 5:37 pm

      Me too, savory all the way. I keep toying with the idea of making savory scones with sun dried tomatoes, pine nuts, romano cheese…

      Reply to Susy's comment

      • KimH on November 21, 2011 at 6:53 pm

        yum!

        to KimH's comment

      • Sincerely, Emily on November 22, 2011 at 8:05 pm

        OH savory scones – all the way for me. When I was an exchange student in Tasmania, Nan taught me her families savory scones – bacon, chive/gr onion and tasty cheese. I don’t make them as often as I should. They are in the front of my mind now..soon.
        Sincerely, Emily´s last post ..Handmade Gifts for a REAL Holiday: Making Cards

        to Sincerely, Emily's comment

  12. Tee on November 21, 2011 at 10:04 pm

    This looks so dee lish.
    Just emailed it to myself and my sister.
    Can’t wait to try it.
    T
    Tee´s last post ..You are Free to Choose.

    Reply to Tee's comment

  13. Jamie on November 25, 2011 at 2:52 am

    This looks amazing and I am going to try it! I enjoy a little stock with a few seasonal veggies thrown in for breakfast- its warm and it helps me to start the day in a healthy way. Thanks for sharing the recipe :)

    Reply to Jamie's comment

  14. Sonia Astrid Clavijo Pineda on November 28, 2011 at 6:26 pm

    Si le agregas un poquito de leche … te queda una Changua Colombiana Llanera

    Reply to Sonia Astrid Clavijo Pineda's comment

  15. Sonia Astrid Clavijo Pineda on November 28, 2011 at 6:33 pm

    Un abrazo Susy !!!! Me encanta tu blog, con ayuda del Traductor de Google complemento mis pocos conocimientos del ingles y puedo entender las cosas tan cheveres que publicas…. =D

    Reply to Sonia Astrid Clavijo Pineda's comment

  16. Foy Spicer on April 24, 2013 at 11:54 am

    That looks amazing! Perfect for a snowy April day. Can’t believe I just wrote snowy and April in the same sentence. :)

    Reply to Foy Spicer's comment

  17. Ashley on April 24, 2013 at 12:16 pm

    No sooner had I read this than I found myself running to the kitchen to look for ingredients. I had a boyfriend was born in Cali, and his mother (from Bogota) introduced me to so many delicious Colombian foods…I suspect I’ll be making a big batch of this and sharing very soon! :) Thanks for a great recipe!

    Reply to Ashley's comment

  18. BJ on April 24, 2013 at 1:14 pm

    People eat pancakes for dinner so why not soup for breakfast. I know Matt wouldn’t appreciate it, but the next time you make some let me know…I would love to try it. I can leave the twins with Matt to “enjoy” their bowls of cereal.

    Reply to BJ's comment

  19. BJ on April 24, 2013 at 1:16 pm

    My mom used to “egg drop soup” for us when we were sick. She basically just dropped an egg in a batch of chicken noodle soup; I loved how the egg broke up and cooked throughout the soup…delicious!

    Reply to BJ's comment

  20. Cindy on February 25, 2014 at 1:39 pm

    This is a wonderfully warm and comforting breakfast that will be served again and again! Breakfast becomes so boring and the flavors are always the same – not any more! Thank you for sharing!

    Reply to Cindy's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.

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