Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 5
Our favourite egg roll in a soup form. All the exciting flavour from the egg roll is here in this simple Egg Roll soup. The best part is, this is Paleo, Whole 30, and AIP friendly.
Nothing is warmer and comforting than this Paleo Egg Roll Soup. It’s the perfect soup-in-a-bowl to welcome the cold days. It’s soothing, warm, and super filling. A must-try and for keeps! Not to mention, it is very cost-efficient, easy, and quick to whip up. Throw this together soon using only pantry ingredients. So good, I am pretty sure everyone will love it!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
INGREDIENTS
2 tablespoons coconut oil (sub sesame oil for non-AIP/if tolerated)
1 pound ground pork
1 white onion, diced
1 small green cabbage, sliced into strips
1 c. carrots, shredded
6 c. chicken broth
1 tablespoon coconut aminos
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons green onion, chopped
Optional- Sriracha to taste (omit for AIP)
1/2 –1 teaspoons sea salt
HOW TO MAKE PALEO EGG ROLL SOUP (WHOLE30, AIP)
Step 1: Cook the ground pork in a large pot over medium heat. Lightly season. Discard the grease and set it aside when done.
Step 2: In a pot, melt the coconut oil over medium heat. Once melted, add the diced onion to the pot and saute for about 5 minutes or until slightly clear. Now, add the carrot and continue to saute for a couple of minutes more until slightly softened.
Step 3: To the pot, pour in the broth and add the cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger. Stir well. Bring the mixture to a low simmer and cook for an additional 15 to 20 minutes or until the cabbage has wilted.
Step 4: Adjust the seasoning according to taste. To serve, top the soup with some sliced green onion. Enjoy!
NUTRITION FACTS:
Serving size: 1 SERVING calories: 336fat: 24.8Gcarbohydrates: 7.5Gfiber: 1.7Gprotein: 20.4G
Ingredients
- 2 tablespoons coconut oil (sub sesame oil for non-AIP/if tolerated)
- 1 pound ground pork
- 1 white onion, diced
- 1 small green cabbage, sliced into strips
- 1 c. carrots, shredded
- 6 c. chicken broth
- 1 tablespoon coconut aminos
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 2 tablespoons green onion, chopped
- Optional- Sriracha to taste (omit for AIP)
- 1/2 –1 teaspoons sea salt
Instructions
Step 1: Cook the ground pork in a large pot over medium heat. Lightly season. Discard the grease and set it aside when done.
Step 2: In a pot, melt the coconut oil over medium heat. Once melted, add the diced onion to the pot and saute for about 5 minutes or until slightly clear. Now, add the carrot and continue to saute for a couple of minutes more until slightly softened.
Step 3: To the pot, pour in the broth and add the cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger. Stir well. Bring the mixture to a low simmer and cook for an additional 15 to 20 minutes or until the cabbage has wilted.
Step 4: Adjust the seasoning according to taste. To serve, top the soup with some sliced green onion. Enjoy!
