Exotic Vegetable Soup
Enjoy this simple, exotic vegetable soup recipe full of vegetables and warming Thai flavors. The variety of vegetables in this dish makes it a wonderfully colorful addition to your dinner table and one rich in antioxidants. Plus, soup is an excellent way to hydrate. Make extra and have it for leftovers–guaranteed it won't last long!
1 tablespoon coconut oil
1 bunch of chopped green onions
1 1/2 cups of quartered mushrooms of your choice
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1 cup of sliced shiitake mushrooms
1 cup coconut milk (optional)
2 tablespoons of chopped, fresh cilantro (optional)
1 bunch of fresh Thai basil (you can substitute it with regular basil)
1/2 to 1 cup of sliced carrots
2 cups bok choy or baby bok choy
8 cups of vegetable broth or chicken broth
1 tablespoon of Sriracha chili sauce
2 eggs, beaten
pinch of sea salt
Optional: add in sliced red pepper, lemongrass, cauliflower, or any other vegetables you like.
To reach your fiber goal of 25 to 35 grams a day, add one or two scoops of Morphus Fiberus Prebiotic Fiber Powder to your bowl.
Instructions
1. In a large pot, heat the coconut oil over medium heat.
2. Add the green onions, quartered mushrooms, sliced shiitake mushrooms, cilantro, Thai basil, sliced carrots, and bok choy. Sauté for a few minutes until fragrant and slightly softened. (This soup is flexible; swap in whatever vegetables you enjoy.)
3. Pour in the broth, coconut milk (if using), and Sriracha chili sauce.
4. Reduce the heat and simmer for 45 minutes, or until all vegetables are tender.
5. About 10 minutes before serving, slowly add the beaten eggs while stirring gently to incorporate.
6. Season to taste with salt and freshly ground pepper. Garnish with fresh cilantro or basil, if desired.
7. Serve immediately.
Note:
This soup adapts well to a variety of vegetables and pantry staples. Make a large batch and freeze leftovers in freezer-safe glass containers for easy future meals.
