Anti-Inflammatory Egg Drop Soup

Anti-Inflammatory Egg Drop Soup

Ingredients

• 2 quarts chicken stock ((or vegetable stock or bone broth - you can make your own))
• 1 tbsp turmeric ((or vegetable stock or bone broth - you can make your own))
• 1 tbsp ginger ((or vegetable stock or bone broth - you can make your own))
• 2 clove garlic ((or vegetable stock or bone broth - you can make your own))
• 1 chile pepper ((or vegetable stock or bone broth - you can make your own))
• 2 tbsp coconut aminos
• 2 cup brown mushroom ((or vegetable stock or bone broth - you can make your own))
• 4 cup swiss chard ((or vegetable stock or bone broth - you can make your own))
• 4 large eggs
• 2 spring onions ((or vegetable stock or bone broth - you can make your own))
• 2 tbsp chopped cilantro ((or vegetable stock or bone broth - you can make your own))
• 1 tsp salt ((or vegetable stock or bone broth - you can make your own))
• freshly ground black pepper ((or vegetable stock or bone broth - you can make your own))
• 6 tbsp extra-virgin olive oil ((or vegetable stock or bone broth - you can make your own))

Instructions

1. Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves.
2. Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer.
3. Slice the mushrooms, ...
4. chard stalks and chard leaves.
5. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
6. Then add the sliced chard leaves and cook for another minute.
7. In a bowl, whisk the eggs and slowly pour them into the simmering soup.
8. Keep stirring until the egg is cooked and take off the heat.
9. Chop the cilantro and slice the spring onions.
10. Add them to the pot.
11. Season with salt and pepper to taste.
12. Eat immediately or let it cool down and store in an airtight container for up to 5 days.