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Paleo Egg Roll Soup

Bowl of paleo egg roll soup with ground pork, cabbage, carrots and green onions garnish
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This paleo egg roll soup features all the flavors of an egg roll without the wrapper. AIP and Whole30 compliant, gluten-free, and soy-free comfort food.

Ingredients

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  • 1 lb ground pork (substitute ground chicken)
  • Salt and pepper to taste
  • 2 tablespoons coconut oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 cup carrots, shredded
  • 1 green cabbage, core removed and sliced into 1/4 to 1/2-inch strips
  • 6 cups chicken broth
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (substitute lime juice for AIP)
  • 2 tablespoons green onion, chopped
  • Optional: Sriracha to taste (omit for AIP)

Instructions

  1. Using a 5-6 quart pot over medium heat, brown the ground pork for 6-8 minutes, breaking it up as it cooks until no longer pink. Lightly season with salt and pepper. If using fattier ground pork, drain excess fat. Set aside.
  2. Melt the coconut oil in the pot on medium heat. Add the onion, garlic, and ginger and saute for 4 minutes or until softened and fragrant. Add the carrots and saute for another 2-3 minutes to soften.
  3. Add the cabbage and stir for 2-3 minutes, allowing it to barely soften.
  4. Pour in broth, cooked pork, and coconut aminos, and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until the cabbage is fully wilted. Add the rice vinegar at the end and stir to combine.
  5. Season further to taste and top the soup with sliced green onion to serve.

Notes

  • Use coconut aminos as a soy sauce substitute to keep this recipe paleo-friendly and allergen-conscious.
  • Cabbage should be prepared ahead: remove the tough core by cutting around it, then slice into strips about 1/4 to 1/2 inch thick.
  • For AIP compliance, omit rice vinegar and use lime juice instead. Also omit sriracha.
  • Save time with pre-shredded carrots from the grocery store, though whole cabbage is preferred for best texture.
  • Use a microplane or fine grater for the ginger to get the best flavor distribution.
  • Store in glass container in refrigerator for 3-4 days or freeze for up to 3 months. Reheat on stovetop for best results.

Nutrition

Find it online: https://www.benefitiany.com/paleo-egg-roll-soup/