Nourishing Breakfast Soup

Does soup for breakfast seem a little strange? This is one of those don't-knock-it-till-you've-tried-it kinds of things. On cold winter mornings, I often find myself coming home from CrossFit and warming up some leftover soup, so I thought why not make it official? In many cultures, soup for breakfast is common, and there really is nothing more warming or satisfying. But you could easily eat this for dinner, too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large saucepan over medium heat, brown the breakfast sausage until mostly cooked through, about 7 minutes. Break up the clumps with the back of a wooden spoon.

Step 2

2. Add the garlic and tumeric and sprinkle with salt and pepper. Cook until fragrant, another minute or so. Stir in the broth and bring to a boil, then reduce the heat to medium-low or low. You want the soup to just simmer gently.

Step 3

3. Break one egg into a shallow bowl and gently slip it into the soup. Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes, depending on the desired doneness. Add the spinach and cook until wilted, about 1 minute.

Step 4

4. Gently lift the eggs into individual serving bowls using a slotted spoon. Then ladle the rest of the soup around the eggs. Garnish with the green onions.