Vegetable and Egg Soup

In this recipe the egg serves as the main source of protein. Feel free to add your favorite vegetables to this soup. If you’re adding potatoes, make sure to use resistant starch potatoes.

Ingredients

Serves 4

5 cups gluten-free chicken stock

3 large carrots, peeled and diced

3 large stalks celery, diced

1 cup fresh spinach

2 medium zucchini, cut into big chunks

4 large eggs

Salt and freshly ground black pepper to taste

Sliced green onion, for garnish

1. In a large pot combine the chicken stock, carrots, and celery. Bring to a boil over medium heat. Cook for 10 minutes.
2. Add the spinach and zucchini and bring to a boil. Boil for 3 minutes.
3. While the soup is boiling, crack the eggs and add one at a time.
4. Cook for 5–7 minutes or until the eggs are hard-boiled.
5. Add salt and pepper to taste.
6. Serve the soup, adding one whole cooked egg to each bowl. Garnish with green onions.