Paleo Egg Roll Soup
Paleo egg roll soup brings the savory flavor of an egg roll to a warming bowl with pork, cabbage, carrots, ginger, and coconut aminos.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
Ingredients
- 1 lb ground pork or ground chicken
- salt and pepper to taste
- 2 tbsp coconut oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 small thumb fresh ginger peeled and grated
- 1 cup carrots shredded
- 1 green cabbage sliced into strips
- 6 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar or lime juice for AIP
- 2 tbsp green onion chopped
- sriracha to taste; omit for AIP
Instructions
Instructions
- Brown the ground pork in a large pot over medium heat, seasoning lightly with salt and pepper. Set it aside when cooked and discard excess fat.
- Melt the coconut oil in the pot. Add onion, garlic, and ginger; sauté for 4 minutes. Add carrots, then cabbage, cooking until the vegetables just begin to soften.
- Add broth, cooked pork, and coconut aminos. Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes, until the cabbage is tender. Stir in rice vinegar at the end.
- Taste and adjust seasoning. Ladle into bowls and finish with green onion and optional sriracha.