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!
…So where are the pancakes??
Normally, I’m all about tempting you with sweet, decadent yet healthy Paleo Coffee Cake, Chia Seed Pudding, Buckwheat Porridge, Paleo Almond Flour Pancakes, or Banana Walnut Waffles, to load the breakfast bases for the weekend, but this time around, we’re kick starting the day with a savory Tunisian classic.
That’s right! 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 out of control 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 the 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 of 4
Amount Per Serving Calories 398Total Fat 15gUnsaturated Fat 0gCarbohydrates 52gFiber 9gSugar 10gProtein 17g