Anti-Inflammatory Egg Drop Soup
Calories 310kcal
Ingredients
- 2 quarts chicken stock (or vegetable stock or bone broth - you can make your own)
- 1 tablespoon turmeric (or vegetable stock or bone broth - you can make your own)
- 1 tablespoon ginger (or vegetable stock or bone broth - you can make your own)
- 2 cloves 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 tablespoons coconut aminos
- 2 cups brown mushroom (or vegetable stock or bone broth - you can make your own)
- 4 cups 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 tablespoons chopped cilantro (or vegetable stock or bone broth - you can make your own)
- 1 teaspoon 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 tablespoons extra-virgin olive oil (or vegetable stock or bone broth - you can make your own)
Instructions
- Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves.
- Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer.
- Slice the mushrooms, ...
- ...
- chard stalks and chard leaves.
- Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
- Then add the sliced chard leaves and cook for another minute.
- In a bowl, whisk the eggs and slowly pour them into the simmering soup.
- Keep stirring until the egg is cooked and take off the heat.
- Chop the cilantro and slice the spring onions.
- Add them to the pot.
- Season with salt and pepper to taste.
- Eat immediately or let it cool down and store in an airtight container for up to 5 days.
Nutrition
Calories: 310kcal
Originally posted 2019-02-20 17:29:36.
