Description
Indulge in the comforting flavors of Paleo Egg Roll Soup, a delightful dish that captures the essence of traditional egg rolls in a warm, nourishing broth. This Whole30 and AIP-friendly recipe is perfect for busy weeknights or meal prep, offering a healthy, satisfying option that caters to various dietary needs. With rich chicken broth, hearty vegetables, and bold seasonings like ginger and garlic, each bowl is a delicious embrace of flavor. Customize this soup with your choice of proteins and veggies for endless variations that keep every meal exciting.
Ingredients
Scale
- 1 lb ground pork (or ground chicken)
- 2 tbsp coconut oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 small thumb ginger (grated)
- 1 cup carrots (shredded)
- 1 green cabbage (sliced)
- 6 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar (or lime juice for AIP)
Instructions
- In a large pot over medium heat, brown the ground pork, seasoning lightly with salt and pepper. Set aside and discard excess fat.
- In the same pot, melt coconut oil. Sauté diced onion, garlic, and grated ginger for about 4 minutes until softened.
- Add shredded carrots; sauté for another few minutes before stirring in sliced cabbage until slightly wilted.
- Pour in chicken broth and return cooked pork to the pot. Add coconut aminos; bring to a boil then reduce to simmer for 20-25 minutes until cabbage is tender.
- Stir in rice vinegar before serving hot with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Paleo/AIP
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg