Spinach Egg Drop Soup is a great breakfast to fortify your body and keep your nervous system calm
Servings: 2 Servings
4 scoop (heaping) bone Broth Protein, Ancient Nutrition, Unflavoured (mix with 1.5 litres of boiled water)
1 tbsp Turmeric, powder (or ground turmeric)
1 tbsp minced Ginger root (or ground ginger)
2 clove(s) Garlic (minced)
2 cup Shiitake mushrooms, raw (or cremini, sliced)
4 cup Swiss chard (or spinach)
4 large egg
2 green onion (stem) Green onion, scallion, ramp (sliced)
2 tbsp Cilantro (coriander) (chopped)
1 tsp Himalayan sea salt
1 tsp Black pepper
6 tbsp Extra virgin olive oil
Pour the boiled water and bone broth powder in a large pot and heat over a medium heat, whisk until it starts to simmer.
Place the turmeric, ginger, garlic, mushrooms, chard stalks 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.
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos