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

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

In a large pot, heat the coconut oil. Sauté the green onions, quartered mushrooms, sliced shiitake mushrooms, cilantro, Thai basil, sliced carrots, and bok choy for a few minutes. Any combination of vegetables works well in this recipe. Experiment to find your favorite combination. Add broth, coconut milk (optional), and Sriracha chili sauce.

Lower heat and simmer for 45 minutes, or until all the vegetables are soft. Approximately 10 minutes prior to serving, add 2 beaten eggs and mix. Season to taste with more salt and freshly ground pepper, and garnish with a few sprigs of cilantro or basil, if desired. Serve immediately.

Note: Feel free to use any combination of vegetables in this soup. Make a large pot and freeze leftovers in freezer-safe glass containers.