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Paleo Egg Roll Soup – Quick, Healthy, and Absolutely Delicious

Paleo Egg Roll Soup Whole30 AIP
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This egg roll soup is a warming and comforting dish that has all the flavors of an egg roll, made Paleo, Whole30, and AIP-compliant.

Ingredients

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  • 1 lb ground beef (sub ground chicken)
  • Salt and pepper
  • 2 tbsp coconut oil
  • 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
  • 6 cups chicken broth
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar (sub lime juice for AIP)
  • 2 tbsp green onion, chopped
  • Optional – Sriracha to taste (omit for AIP)

Instructions

1. Using a large pot, brown the ground beef on medium heat and lightly season with salt and pepper. Set aside when cooked and discard the fat.

2. Melt the coconut oil in the pot on medium heat. Add the onion, garlic, and ginger and sauté for 4 minutes or until softened.

3. Add the carrots and sauté for another few minutes to soften.

4. Add the cabbage and stir for a few minutes, allowing it to barely soften.

5. Pour in broth, cooked protein, and coconut aminos, and stir well to combine.

6. Bring to a boil and reduce to a simmer for 20–25 minutes or until the cabbage is wilted.

7. Add the rice vinegar at the end and stir to combine.

8. Season further to taste and top the soup with sliced green onion to serve.

Notes

All nutritional information are estimations and will vary.

Omit sriracha for AIP compliance.

Substitute lime juice for rice vinegar if following AIP.

Nutrition

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