Paleo Egg Roll Soup Recipe is one of those cozy, satisfying meals that makes you feel like you're indulging in a warm hug from the inside. It’s inspired by the flavors of a classic egg roll but without the fried wrapper or grains—perfect if you’re following a paleo lifestyle or just craving something fresh and nourishing. I especially love making this soup on chilly evenings when you want comfort food that’s healthy, filling, and packed with flavor. Whether you’re cooking for the family or meal-prepping for the week, you’ll find this recipe hits all the right notes of chewy cabbage, savory pork, and that zingy touch of ginger and garlic anyone will appreciate.
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What Makes This So Good
This Paleo Egg Roll Soup Recipe combines rich, meaty goodness with crisp-tender veggies in a fragrant broth that’s both light and deeply flavorful. It’s a fantastic way to enjoy those beloved egg roll tastes without deep frying or gluten, plus it comes together quickly for an easy weeknight meal.
- Big Flavor, Minimal Fuss: Ground pork sears quickly and adds savory depth, while ginger, garlic, and coconut aminos build a layered broth that feels special without extra work.
- Family-Friendly: The familiar egg roll ingredients are here, but in an easy-to-sip soup form that kids and adults alike can enjoy.
- Simple Ingredients: No complicated sauces or hard-to-find staples—just fresh produce, a few seasonings, and broth.
- Works Any Night: Whether it’s a busy weeknight or a relaxing weekend dinner, this soup is a versatile, crowd-pleasing option.
Ingredient Guide
Choosing the freshest, highest-quality ingredients will make your Paleo Egg Roll Soup Recipe shine. Here’s what I usually look for and recommend when prepping to cook.
- Ground pork: Go for fresh, well-marbled pork for richness; you can substitute ground chicken if preferred but the pork offers more savory flavor.
- Yellow onion: Diced small for sweetness and body; yellow is perfect because it's milder and adds a little caramelized depth when sautéed.
- Garlic and fresh ginger: Use fresh minced garlic and freshly grated ginger for that punchy aroma and warmth that instantly elevates the broth.
- Carrots and green cabbage: Pick firm, bright veggies—they add color, crunch, and sweetness that balance the meat beautifully.
- Chicken broth: Use bone broth or a quality store-bought broth without added sugars or preservatives for a pure base.
- Coconut aminos: This is a paleo-friendly alternative to soy sauce that adds umami and sweetness without the gluten.
- Rice vinegar or lime juice: A touch of acidity brightens and balances the soup perfectly—lime juice works well as a tangy substitution, especially for AIP diets.
- Green onions and optional sriracha: Fresh salsa-like garnishes add a vibrant finish and optional heat if you’re feeling adventurous.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Paleo Egg Roll Soup Recipe
Step 1 — Prep & Ready
Start by chopping your onion finely and shredding your carrots to get that tender texture that melts into the soup. Peel and grate fresh ginger—the aroma is already so inviting at this stage. Slice your green cabbage into thin strips so it softens evenly while simmering. Having everything ready and measured before you heat the pan will keep the process smooth and stress-free; nothing worse than scrambling while things cook too fast! If you’re using pork, season it lightly with salt and pepper before browning.
Step 2 — Cook with Confidence
Heat a large pot over medium heat and brown your ground pork until it’s nicely caramelized and cooked through—this adds so much flavor from those crispy bits. I usually discard excess fat for a lighter soup, but if you want more richness, you can keep a tablespoon. Next, melt coconut oil in the pot and add in your diced onions, garlic, and grated ginger. You’ll notice the kitchen filling with a cozy savory aroma. Sauté these gently for about 4 minutes until softened but still vibrant, then stir in shredded carrots for a couple more minutes. Add your cabbage and cook just until it starts to wilt; this keeps it from turning soggy later. Pour in your chicken broth, cooked pork, and coconut aminos, give everything a good stir, and bring it to a boil. Once boiling, reduce to a simmer and let it gently bubble for 20-25 minutes. You’ll see the cabbage soften fully, and the broth deepens in color and flavor. Right before serving, stir in the rice vinegar for a bright splash of tang.
Step 3 — Finish & Serve
Give your soup one last taste test and season with more salt or pepper if needed. I love garnishing with chopped green onions—they add a fresh crunch and pop of color that contrasts so nicely against the rich broth. If you like a little kick, drizzle some sriracha on top, but keep it on the side if you’re cooking for sensitive palates or following an AIP diet. Serve it up warm in deep bowls, and watch how quickly it disappears—there’s just something irresistibly comforting about these familiar flavors delivered in a silky broth.
Extra Helpful Tips
I’ve found that a few small shifts can make your Paleo Egg Roll Soup Recipe even better—whether it’s how you prep or how you finish it. Feel free to experiment with spice levels and textures to match your taste and dietary needs, and don't worry if your first batch is a little different. This soup is forgiving and always delicious!
- Watch for This Sign: Your cabbage should be wilted but still hold some structure—overcooking makes it mushy.
- Temperature Trick: Keep the broth at a gentle simmer instead of a rolling boil to preserve flavors and texture.
- Prep-Ahead Option: Brown the pork and chop veggies the day before to save time; just combine and simmer when ready.
- Avoid This Common Mistake: Don’t skip stirring in the vinegar last—it really lifts all the flavors beautifully.
Serve & Enjoy
Easy Enhancements
Boost your Paleo Egg Roll Soup Recipe with fresh herbs like cilantro or a sprinkle of toasted sesame seeds for extra nuttiness. A splash of lime or a drizzle of chili oil adds a fun zing if you want to spice things up. For more crunch, consider topping with finely sliced radishes or a handful of bean sprouts right before serving.
Tasty Pairings
This soup is fantastic alongside simple sides like steamed broccoli or a crisp cucumber salad to keep things light and fresh. If you’re craving something heartier, paleo-friendly almond flour crackers or a side of roasted sweet potatoes complement the savory broth beautifully. Sip hot green tea or a sparkling water with lime to keep your meal refreshing.
Quick Plating Tips
Serve the soup in deep bowls with a scattering of green onion and a small wedge of lime on the side. Use a contrasting-colored bowl to make the vibrant soup pop visually, and place a small spoonful of chili sauce for those who want that spicy note within reach. Don’t forget a cozy napkin—presentation’s all about those little thoughtful touches.
Store, Freeze & Reheat
Fridge Storage
Your Paleo Egg Roll Soup Recipe will keep well in an airtight container in the fridge for up to 4 days. The cabbage may soften further over time, which some people love for a richer texture. Just give it a quick stir before reheating to redistribute flavors evenly.
Freezer Friendly?
This soup freezes nicely, but since cabbage softens a lot after freezing, I recommend freezing without the green onions or any crunchy garnishes. To thaw, move it to the fridge overnight or gently warm from frozen on the stove to keep the texture balanced and fresh.
Reheat Like New
Reheat your soup gently on the stovetop over medium-low heat or in bursts in the microwave, stirring often to keep the texture creamy and avoid overcooking the veggies. Add a splash of broth or water if it feels too thick, and sprinkle fresh green onions just before serving to revive that vibrant bite.
Paleo Egg Roll Soup Recipe FAQs
Absolutely! Ground chicken works wonderfully here and keeps the soup light, though pork adds a bit more richness and traditional flavor you might enjoy. Either option yields a tasty soup.
Coconut aminos provide a savory, slightly sweet umami flavor that is key to capturing the essence of egg roll seasoning. If you don’t have it, you could use tamari for a paleo adaptation, but coconut aminos keep it authentic and allergen-friendly.
Omit the sriracha for spice, and replace rice vinegar with lime juice to avoid nightshades and added sulfites. This keeps it compliant while still bright and flavorful.
Yes! It reheats beautifully and can be made ahead. Store it in meal-sized portions and reheat gently for a nourishing quick lunch or dinner option throughout the week.
Final Flavor Thoughts
I hope you enjoy making this Paleo Egg Roll Soup Recipe as much as I do—it’s such an easy way to bring delicious, nourishing warmth to your table. If you love this recipe, I’d be thrilled if you left a star rating or shared your favorite tweak in the comments. Next time, try swapping the pork for ground turkey or adding a handful of fresh spinach for extra greens. Happy cooking, friend!
Print📖 Recipe
Paleo Egg Roll Soup Recipe
A warm and comforting Paleo Egg Roll Soup featuring ground pork, fresh vegetables, and a savory broth seasoned with coconut aminos and rice vinegar. This nutrient-packed, grain-free soup mimics the flavors of classic egg rolls in a delicious and healthy bowl.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Paleo, American
- Diet: Gluten Free
Ingredients
Protein
- 1 lb ground pork (substitute with ground chicken if preferred)
- Salt and pepper to taste
Vegetables & Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 small thumb ginger, peeled and grated
- 1 cup carrots, shredded
- 1 green cabbage, sliced into strips
- 2 tablespoon green onion, chopped (for garnish)
Liquids & Seasonings
- 2 tablespoon coconut oil
- 6 cups chicken broth
- 2 tablespoon coconut aminos
- 1 tablespoon rice vinegar (sub lime juice for AIP compliance)
- Optional: Sriracha to taste (omit for AIP)
Instructions
- Brown the protein: Using a large pot over medium heat, cook the ground pork until browned and cooked through. Season lightly with salt and pepper as it cooks. Once done, transfer the cooked pork to a plate and discard any rendered fat from the pot.
- Sauté aromatics and vegetables: In the same pot, melt the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes until softened and fragrant. Then add the shredded carrots and continue to sauté for a few more minutes to soften them.
- Add cabbage: Stir in the sliced cabbage and cook for a few minutes, allowing it to slightly soften but still retain some crunch.
- Simmer the soup: Pour in the chicken broth, return the cooked pork to the pot, and add the coconut aminos. Stir everything well to combine. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes until the cabbage is wilted and tender.
- Finish seasoning and serve: Stir in the rice vinegar (or lime juice for AIP) to brighten the flavors. Adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped green onions. Optionally, add Sriracha for heat if desired.
Notes
- This recipe can be made AIP compliant by substituting lime juice for rice vinegar and omitting Sriracha.
- Ground chicken is a great substitute for ground pork for a lighter variation.
- To make it vegetarian, substitute the ground pork and chicken broth with plant-based alternatives and vegetable broth.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Adjust the spice level by adding or omitting the optional Sriracha according to your preference.
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