Copyright 2012-2016 - KetoDiet Blog (

Anti-Inflammatory Egg Drop Soup

|Anti-Inflammatory Egg Drop Soup

This egg drop soup is perfect for chilly autumn days. It cannot be any easier and takes less than 20 minutes to prepare. Just like my Keto Golden Milk, this recipe uses turmeric and ginger. Turmeric is a powerful adaptogen providing a myriad of health benefits: it's immune-boosting, and has antioxidant and anti-inflammatory effects.

Preparation time


Nutritional values (per serving):

2.9 grams 0.8 grams 10.8 grams 22.4 grams 5.9 grams 255 calories
Total Carbs3.7grams
Net Carbs2.9grams
of which Saturated5.9grams
Magnesium40mg (10% RDA)
Potassium608mg (30% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (17%), fat (79%).

Ingredients (makes 6 servings):

  • 2 quarts (2 l) chicken stock or vegetable stock or bone broth - you can make your own
  • 1 tbsp freshly grated turmeric or 1 tsp ground ginger
  • 1 tbsp freshly grated ginger or 1 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 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)
  • 4 large eggs
  • 2 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 to taste
  • 6 tbsp extra virgin olive oil (90 ml/ 3 fl oz)


  1. Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves. |Anti-Inflammatory Egg Drop Soup
  2. Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer. Slice the mushrooms, ... |Anti-Inflammatory Egg Drop Soup
  3. ... chard stalks and chard leaves. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes. |Anti-Inflammatory Egg Drop Soup
  4. Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup. |Anti-Inflammatory Egg Drop Soup
  5. Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot. |Anti-Inflammatory Egg Drop Soup
  6. Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days. |Anti-Inflammatory Egg Drop Soup

Add comment

  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (6)

This looks gorgeous, can't wait to try it! But can it be frozen? Can't exactly scale it down to 1 or 2 servings because of the number of eggs...


Yes it can! I'd keep half in the fridge and freeze the remaining soup (container of freezer bag).


When do you add the mushrooms?


Step 3 Smile


Made this last night- Super tasty, thanks!
My Fiance was actually the one who cooked it and pointed out that your steps don't actually say when to add the mushrooms. Just a head up!
Thanks again for the delicious meal!


Thank you for your kind words Kezia, I'll fix it now! Smile


As Featured On

As Featured