Anti-Inflammatory Egg Drop Soup

INGREDIENTS

2 qt

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

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)

large eggs

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

6 tbsp

extra virgin olive oil (90 ml/ 3 fl oz)

NOTES