Tunisian Breakfast Soup with bell peppers, chickpeas, tomatoes, kale, and more! A nutritious way of starting the day!
Soup for breakfast, go get it!
It’s Breakfast Recipe Friday!
Normally, I’m all about tempting you with sweet, decadent yet healthy cake, pudding, porridge, pancakes, or waffles, to load the breakfast bases for the weekend, but this time around, we’re kick starting the day with a savory Tunisian classic. Thaaaasright, we’re having soup for breakfast!
It may seem strange to eat a big steamy bowl of soup for breakfast (including kale of all things), but I assure you it’s not. Heck, I ate it for breakfast for a solid week, and I’m the most normal person you ever did come across on the internet who writes a quirky food blog and has an outtacontrol obsession with beets. Ever.
Moving right along.
What is Tunisian Breakfast Soup?:
Traditional Tunisian Breakfast Soup is made with bell pepper (often called capsicum in Tunisian recipes), diced tomatoes, chickpeas, and kale (or other leafy green, such as chard), and capers.
The warmly-spiced soup is served with toasted sourdough bread (I used raisin-studded Irish Soda Bread for.tha.bloomin.win) and hard boiled (or soft boiled!) egg.
So basically, you get your vegetarian protein, your green vitamins, plus you quench your soggy toasted bread craving, and the whole thing hits the spot like WHOA THERE SON!
Now aren’t you happy we’re going the savory soup route versus the maple and butter-drenched hot cake route? Don’t answer that.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 (14-oz) can diced tomatoes, un-drained
- 1 (14-oz) can chickpeas, drained and rinsed
- 1 (32-oz) container low-sodium Vegetable Broth
- 2 tablespoons harissa paste
- 1 leaves medium head lacinato kale, chopped, or chard
- 1 tablespoon capers
- 1 teaspoon sea salt, or to taste
- 4 slices sourdough bread, toasted*
- 4 hard-boiled eggs, chopped
- In a large pot, heat the oil to medium. Add the onion and bell pepper and sauté, stirring
- frequently, until softened, about 8 to 10 minutes. Add the garlic and cumin and sauté another 2
- Add the diced tomatoes, Saffron Road Classic Culinary Vegetable Broth , chickpeas, harissa paste, and chopped kale leaves. Stir well and bring to a full boil. Reduce the heat to a simmer and cook 20 to 30 minutes, until vegetables have softened. Add the capers and salt.
- Serve soup with toasted sourdough or rustic bread of choice and chopped hard boiled eggs.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g