Today I want to talk about soup. I have been eating my veggies for breakfast every day, but it's starting to feel a bit....stale. I think I had too many steamed swiss chard mornings in a row. Today I opted for sauteed spinach over some Cajun Grain with coconut oil. Yesterday, I had leftover Bob's Red Mill gluten-free cereal pan fried with sweet potato.

Soup is one of my favorite, quite possibly my favorite, thing to cook. It's just so down to earth. When I was a kid, I used to imagine myself a peasant whenever my mom ladled out rich, cream of potato soup, which I'd devour with some sharp cheddar cheese and homemade bread. I was surprised that, excepting maybe a small side salad, I didn't need anything more substantial. Soup, though liquid, is hearty enough for a meal in and of itself.

Soup can tease out the subtle sweetness of an onion, the rustic wholesomeness of a potato, the medicinal properties of herbs. I never tire of marrying flavors and spice concoctions. I've even ventured into the realm of making my own stock lately.

I've made a lentil coconut milk soup twice in the past couple weeks, each time tweaking the recipe template I used just a bit. I love the butteriness of the soup, the way the sweetness blends with the spice which blends with the earthy thyme and lentils.

I want to make at least two soups for the upcoming dreaded first week back to school. The first is a potato garlic soup. I'm trying to avoid dairy as much as possible, and I already can't eat gluten, so I get to experiment with spices and herbs and staples: onions, garlic. The possibilities are endless.

Filled with vegetables, easy to store, quick to re-heat, soups will be featuring heavily each day as I break my fast with some veggies. Photographic evidence may surface as well....