So I think I’ve mentioned going low carb. Possibly ad nauseum. In fact, if mentioning going low carb was an actual carb, I’d be gaining weight on this diet.
Luckily for me …
I started this thing by going to a doctor at a wellness clinic. I was so significantly overweight that I thought it was probably the best way to go about it. I did the diet pills and the HCG for two months and absolutely hated the way they made me feel. I totally lost weight…that stuff works. But after two months of it, I felt like I pretty much had a handle on sticking to the actual eating plan, so I canceled my next appointment and struck out on my own. That was 50 pounds ago.
One of the keys to sticking to my diet is variety. The interwebz are good for finding variety. In food. (And in men, but that’s an entirely different blog.) I peruse and click and search and I’ve found so many recipes I want to try that I’m basically going to have to get even healthier so I live long enough to get to them.
This soup recipe is disgustingly healthy. And disgustingly delicious. It’s loaded with anti-inflammatory ingredients, which you likely need more than you even know. Seriously. You’re probably carrying around inflammation you don’t even know you have and it’s causing you pain that has snuck up on you so gradually, you don’t even know you have it. Soup to the rescue! Super soup …
Yeah. Whatever. Here’s the recipe:
- 2 quarts vegetable stock (I make my own from the odds and ends of herbs and veggies that I don’t use or which are about to become inedible. Just toss them in a freezer bag and cook it up with a bit of salt and pepper when the bag gets full, then freeze it in quart bags.) You can also use already made stock of some sort … but why???? Your own is so much more delicious.
- 1 Tbsp freshly grated turmeric (It can be hard to find. Sub 1 tsp ground turmeric, if you must.)
- 1 Tbsp freshly grated ginger. (Don’t sub this. Ginger is divine. Pretty sure I’ve covered my love for ginger elsewhere in this blog.)
- 2 cloves minced garlic
- 1 small chili pepper, sliced (Or a jalepeno, if your grocery is provokingly out of chili peppers. Also, listening to the Red Hot Chili Peppers while you cook this soup won’t help at all. In so many ways.)
- 2 Tbsp soy sauce
- 2 cups sliced mushrooms.
- 4 cups chopped fresh spinach. (Or any other dark leafy green. I like to change it up and even use a mixture.)
- 4 eggs
- 2 green onions, chopped
- 2 Tbsp fresh cilantro, chopped
- Salt and pepper to taste
Pour the veggie stock into an appropriately sized pot and bring it to a simmer. Toss in the turmeric, ginger, garlic, chili pepper, mushrooms, greens and soy sauce. Let it cook for about 15 minutes.
While that’s cooking, whisk the eggs in a bowl (or a large measuring cup, which has the wonderful advantage of having a handle and a spout. And try to make yourself stop singing “I’m A Little Teapot” now. You’re welcome.) Slowly pour the eggs into the soup, stirring as you do. Remove from heat.
Garnish with the green onions and cilantro and add salt and pepper to your taste. It freezes well (as does pretty much anything I cook.)