Easy recipe for a a vegetable-filled broth soup.
Pour the chicken stock or bone broth in a large pot and place over medium heat, until it starts to simmer.
Add the turmeric, ginger, garlic, chili pepper, mushrooms, and coconut aminos to the stock and simmer for 5 minutes. Add the chard leaves and cook for 1 minute. In a separate bowl, whisk the eggs and slowly pour them into the simmering soup. Keep stirring until the eggs are cooked, then remove the pot from the heat. Pour into a serving bowl and drizzle with the olive oil. Eat immediately or let it cool down and store in an airtight container for up to 5 days. Best-selling author Jorge Cruise's latest book is The Cruise Control Diet .
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