Whole 30 Approved Egg Drop Soup in Zionsville

I love a good soup.

It's so comforting and nostalgic for me.

When people ask "if you could only eat one food for the rest of your life... what would it be?" my answer is 100%, always soup. You can create so many different flavor profiles and add so many different textures, it just never gets boring for me.

Healthy Recipes In Zionsville

Soup is a great option when doing Whole 30 in Zionsville because it's easy to make big batches to re-heat throughout the week or freeze and thaw later. We make a bone broth about every other week, so we always have fresh broth on deck for soup.

We also like to meal prep some sort of protein on Sunday night to add to dishes throughout the week. This week was pulled pork so we already had it on hand and ready to crisp up. I'll link our easy recipe here early next week.

I was inspired by Nom Nom Paleo's Simple Egg Drop Soup. If you're doing a Whole30 or looking for Paleo / Gluten-Free recipes they have a ton of great ideas on their website.

Ingredients:

(For the Soup)

• 2 tbs avocado oil (or ghee)
• 3 Eggs
• 4-5 Baby Bella Mushrooms
• 4 Carrots
• 4 Celery Sticks
• 1/4 bag frozen peas
• 1/2 White Onion
• 6 Cloves of Garlic
• 6 Cups Bone Broth or Stock
• Salt and Pepper to taste

I also like to add "Vegan Chicken-less Seasoning Salt" and "Mushroom & Company Multipurpose Umami Seasoning Blend" from Trader Joe's. It really adds some nice depth to the broth

(For the Toppings)

• Pre-made pulled pork
• 1 tbs Coconut Aminos
• 1 tbs Sesame Oil
• Salt and Pepper to taste
• Ground Ginger to taste
• Thai Basil or Cilantro (optional)
• Thinly Sliced Green Onion (optional)
• Diced Jalapeño (optional)

I also add Mushroom & Company Multipurpose Umami Seasoning Blend from Trader Joe's here

Instructions:

1. Crush and mince your Garlic first (letting your garlic oxidize by exposing it to the air for about 10 min after you crush it activates enzymes in the garlic and forms a compound called allicin which has anti-bacterial, anti-fungal, and cancer-fighting properties).
2. Dice up your carrot, mushroom, celery, and onion, add your oil to a stockpot over medium heat, and heat the pan. Add the onion to the stockpot and saute till translucent. Add the diced mushrooms, carrots, celery, and salt/pepper to taste. Saute till veggies are soft. Add garlic and saute till fragrant.
3. Add Bone Broth and bring to a rolling boil over medium-high heat. Flavor with Trader Joe's seasonings if using.
4. Heat frying pan over medium-high heat. Add coconut aminos and sesame oil to coat the pan, then add pulled pork. Season with ginger, salt, pepper, and Mushroom & Company Multipurpose Umami Seasoning Blend. Let the pork sit so the bottom gets nice and crispy (about 5 min), then use tongs to turn the pork over and fry the other side so it gets crispy all around.
5. While you're waiting to flip the pork, scramble the eggs in a separate bowl and season with a pinch of salt. Remove soup from heat and stir while slowly pouring in the egg. The egg will cook in the hot broth and become soft and wispy.
6. Serve in a bowl then top with pork and garnishes.

And that's it! Takes about 30 min to prep and cook.

This recipe is dairy-free, grain-free, sugar-free, and soy-free and a huge hit for the whole family