| 13 | 20 | 256 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 8 cup | Chicken broth (stock) (or vegetable broth or homemade bone broth) |
| 1 tbsp, minced | Turmeric root (or 1 tsp dried turmeric) |
| 1 tbsp minced | Ginger root (or 1 tsp dried ginger) |
| 2 clove(s) | Garlic (minced) |
| 2 tbsp | Tamari, gluten free, reduced sodium (tamari is healthy soy-sauce) |
| 2 cup | Shiitake mushrooms, raw (or fresh mushroom of your choice, sliced) |
| 4 cup | Swiss chard (or spinach) |
| 4 large | Egg |
| 2 green onion (stem) | Green onion (sliced) |
| 2 tbsp | Cilantro (coriander) (chopped - or parsley) |
| 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, garlic, 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 of Body-Mind-Food Freedom to Empower Women to End Emotional Eating so they can consistently eat health with ease.
| Meat Alternative | 0.4 |
| Vegetables | 1.4 |
