Spinach Egg Drop Soup in 20 Minutes!

That is all the time it takes for lunch or dinner to be on the table.

Serves 4

2 cups (5 dl) low-sodium organic chicken broth

1 cup (240 ml) water

2 cups (400 g) organic spinach, julienne cut>

1/2 cup (100 g) orang shredded carrots

1/4 cup (50 g) thinly sliced scallions

1/2 cup (100 g) thinly sliced shiitake mushrooms

1 tsp. (5 ml) soy sauce or dairy-free liquid amino

1 Tbs. (15 g) grated ginger

2 organic egg whites, lightly beaten

1. In a saucepan, combine chicken stock, water, spinach, carrots, scallions, mushrooms, soy sauce/liquid amino, and ginger.

2. Bring to a boil.

3. Reduce to simmer and cook for 10 minutes.

4. Add the egg whites slowly, stirring to create ribbons in the broth.

5. Serve hot.

6. Refrigerate any leftovers.