This is one of the easiest soups to make and you need only a handful of delicious, metabolism-boosting ingredients to pull it all together. Plus, it's way better than any restaurant version! Ready? Let's make some soup!

Maintenance, Serves 6
Prep time: 20 minutes | Total time: 1 hour

Ingredients

6 cups chicken broth, vegetable broth, or bone broth
4 cups chopped fresh kale, Swiss chard, or spinach
2 cups sliced cremona or baby bella mushrooms
1 small jalapeño, sliced
2 tablespoons coconut aminos
1 tablespoon grated fresh turmeric, or 1 teaspoon ground
1 tablespoon grated fresh ginger, or 1 teaspoon ground
2 garlic cloves
4 large eggs
2 tablespoons chopped fresh cilantro
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions

1. In a large soup pot or Dutch oven, bring the broth to a simmer over medium-high heat. Add the kale, mushrooms, jalapeno, coconut aminos, turmeric, ginger, and garlic. Bring to a boil, then lower the heat to medium and simmer for 7 minutes.
2. Meanwhile, in a small bowl, whisk the eggs.
3. Uncover the soup and, while stirring, slowly pour the eggs into the soup. Stir until the egg is completely cooked. Remove from the heat.
4. Stir in the scallions and cilantro, Season with the salt and pepper and serve.