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This egg drop soup is perfect for chilly autumn days. It cannot be any easier and takes less than 20 minutes to prepare. Just like my Keto Golden Milk, this recipe uses turmeric and ginger. Turmeric is a powerful adaptogen providing a myriad of health benefits: it's immune-boosting, and has antioxidant and anti-inflammatory effects.
Hands-on Overall
Serving size about 2 cups/ 480 ml
Nutritional values (per serving, about 2 cups/ 480 ml)
Net carbs2.9 grams
Protein10.8 grams
Fat22.4 grams
Calories255 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs3.7 gramsFiber0.8 gramsSugars1.1 gramsSaturated fat5.9 gramsSodium156 mg(7% RDA)Magnesium40 mg(10% RDA)Potassium608 mg(30% EMR)
Ingredients (makes 6 servings)
- 2 quarts (2 l) chicken stock or vegetable stock or bone broth - you can make your own
- 1 tbsp freshly grated turmeric or 1 tsp ground turmeric
- 1 tbsp freshly grated ginger or 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 small chile pepper, sliced (14 g/ 0.5 oz)
- 2 tbsp coconut aminos
- 2 cups sliced brown mushrooms (144 g/ 5.1 oz)
- 4 cups chopped Swiss chard or spinach (144 g/ 5.1 oz)
- 4 large eggs
- 2 medium spring onions, sliced (30 g/ 1.1 oz)
- 2 tbsp freshly chopped cilantro
- 1 tsp salt or to taste (I like pink Himalayan)
- freshly ground black pepper to taste
- 6 tbsp extra virgin olive oil (90 ml/ 3 fl oz)
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.
- 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.
Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken stock (broth), chicken only, homemade |
| 0 g | 6.4 g | 6.4 g | 83 kcal |
| Turmeric, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Peppers, chile (chili), fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Mushrooms (brown), fresh |
| 0.9 g | 0.6 g | 0 g | 5 kcal |
| Chard, Swiss, raw |
| 0.5 g | 0.4 g | 0 g | 5 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Total per serving, about 2 cups/ 480 ml |
| 2.9 g | 10.8 g | 22.4 g | 255 kcal |
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