Anti-Inflammatory Egg Drop Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 cloves garlic minced
- 4 large eggs
- freshly ground black pepper to taste
- 2 tbsp coconut aminos
- 1 tbsp freshly grated ginger or 1 tsp ground ginger
- 1 tsp salt or to taste (i like pink himalayan)
- 2 quarts (2 l) chicken stock or vegetable stock or b
- 1 tbsp freshly grated turmeric or 1 tsp ground turmeric
- 1 small chile pepper sliced (14 g/ 0.5 oz)
- 2 cups sliced brown mushrooms (144 g/ 5.1 oz)
- 4 cups chopped swiss chard or spinach (144 g/ 5.1 oz)
- 2 medium spring onions sliced (30 g/ 1.1 oz)
- 2 tbsp freshly chopped cilantro
- 6 tbsp extra virgin olive oil (90 ml/ 3 fl oz)
- Carbohydrate 5.12841 g
- Cholesterol 1692 mg
- Fat 39.79326 g
- Fiber 0.152499994277954 g
- Protein 50.71255 g
- Saturated Fat 12.40232 g
- Serving Size 1 1 recipe (406g)
- Sodium 561.064 mg
- Sugar 4.97591000572205 g
- Trans Fat 6.67719999999999 g
- Calories 581 calories
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.Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.
