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Paleo Egg Roll Soup Recipe

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4.4 from 149 reviews

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.

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 tbsp green onion, chopped (for garnish)

Liquids & Seasonings

  • 2 tbsp coconut oil
  • 6 cups chicken broth
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar (sub lime juice for AIP compliance)
  • Optional: Sriracha to taste (omit for AIP)

Instructions

  1. 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.
  2. 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.
  3. Add cabbage: Stir in the sliced cabbage and cook for a few minutes, allowing it to slightly soften but still retain some crunch.
  4. 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.
  5. 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.

Find it online: https://alinacooks.com/paleo-egg-roll-soup-recipe/