| 12 | 20 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 2 l | Chicken broth (stock) (or vegetable broth or homemade bone broth) |
| 1 tbsp, minced | Turmeric root (or ground turmeric) |
| 1 tbsp minced | Ginger root (or ground ginger) |
| 2 tbsp | Coconut aminos, Coconut Secret (or gluten free tamari) |
| 2 cup | Shiitake mushrooms, raw (or cremini, sliced) |
| 4 cup | Swiss chard (or spinach) |
| 4 large | Egg |
| 2 green onion (stem) | Green onion (sliced) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 1 tsp | Sea Salt |
| 1 tsp | Black pepper |
| 6 tbsp | Extra virgin olive oil (or dark sesame oil) |
Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer.
Place the turmeric, ginger, 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.
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
or...
Let it cool down in glass wide mouth mason jars and put it in the freezer for another day. Make sure you do NOT fill the jar higher than recommended, there is a line, or the glass could break in the freezer.
This recipe was adapted by Paula Yolles FoodTastic Health to fit the needs of those healing their digestions.
| Meat Alternative | 0.4 |
| Vegetables | 1.4 |
