- 1 shallot, chopped
- 1 carrot, chopped
- 2 stalks of celery, chopped (these first three ingredients are a version of mirepoix)
- 1 tbsp. of coconut oil
- 2 cloves of garlic, chopped
- 1 stalk of fresh broccoli (florets AND stem), chopped
- 3 cups chicken broth
- 1 can of coconut milk, 13.5 oz.
- 1 avocado, sliced
- 3 eggs
- 1 tsp. white vinegar
- Fresh cilantro (garnish)
- Salt and pepper to taste
- Fill a large pot about halfway with water and put on high heat – you’ll need this to poach the eggs. Saves some time if you let it heat up while you’re making the soup ⏰
- Add shallot, carrot, celery, coconut oil, and garlic to large soup pot over medium-low heat.
- Once carrots are tender (about 3 minutes), add broccoli. Stir and cook until broccoli is bright green (about 2 minutes).
- Add chicken broth and coconut milk. Stir and cook for 1 minute.
- Turn off heat and pour mixture into blender. I like to let it cool down for 5 minutes or so before blending.
- Add avocado to mixture in blender. Depending on the size of your blender, you may need to separate the mixture into two batches to blend (I did!). In that case, add about a half of the avocado to each batch and blend.
- Crack each egg into its own bowl. Add the white vinegar to the water that’s now simmering in your other pot.
- Use a fork to swirl the water, making a kind of whirlpool. Bring the egg bowl as close to the water as you can and gently dump the eggs – one at a time – into the water. The whirlpool should help the egg white wrap around the yolk.
- Cook the eggs for three minutes.
- Remove the blended soup from your blender and spoon into bowls. Use a slotted spoon to remove the eggs and put one on top of each bowl of soup (makes three pretty substantial servings).
- Add cilantro and S&P, as you like.
- Put it in your mouth.