Description
A delicious and healthy Paleo Egg Roll Soup that combines the flavors of traditional egg rolls in a comforting broth.
Ingredients
- 2 tablespoons sesame oil
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup chopped green cabbage
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Add the shredded carrots, chopped cabbage, sliced mushrooms, garlic, and ginger to the pot. Sauté for another 5 minutes until the vegetables are softened.
- Pour in the chicken broth, coconut aminos, rice vinegar, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the soup.
- You can substitute ground pork with ground turkey or chicken for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg