2 hard-boiled eggs (We use Eggland’s Best since they are the only egg with superior nutrition like 4X vitamin D and double the omega 3’s of other eggs) (www.Egglandsbest.com)
Salt & pepper to taste
Instructions
Fill saucepan with water and put on the stovetop. Place eggs in water; be sure the eggs are fully submerged in the water. Bring water to a boil. Cover the saucepan, turn off heat, and allow eggs to sit for about 20 minutes. (Or alternatively, we often purchase Eggland's Best hard-cooked eggs—if so, you can skip this step)
Skin and microwave the sweet potato on a plate with a teaspoon of water until soft, about 4 minutes, depending on the strength of your microwave.
Put onion, spinach, cooked sweet potato, avocado, cilantro, garlic powder, and vegetable broth in a blender. Blend until smooth and creamy.
Chill soup or serve slightly warmed, it’s up to you! Cut hard-cooked eggs in half and place one half on top of each bowl of soup