Paleo Egg Roll Soup
A healthy twist on traditional egg rolls, this soup combines savory flavors with fresh veggies for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
- 1 lb ground pork or chicken
- 4 cups cabbage (green or red), shredded
- 2 carrots, chopped
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 cups chicken broth
- 2 tbsp coconut aminos (or soy sauce, if not strict Paleo)
- 1 tbsp sesame oil
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add minced garlic and ginger, sautéing until fragrant.
- Add the ground meat, cooking until browned.
- Stir in shredded cabbage and carrots, cooking until they soften.
- Pour in the chicken broth and coconut aminos, allowing it to simmer for about 10 minutes.
- Garnish with chopped green onions before serving.
Notes
For added crunch, sprinkle toasted sesame seeds on top before serving. You can store leftovers in the fridge for 3-4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg