Egg Roll Soup Recipe

Introduction

Egg Roll Soup is a comforting and flavorful dish that captures the essence of classic egg rolls in a warm, hearty bowl. Packed with ground pork, fresh vegetables, and a savory broth, it’s an easy meal that satisfies any craving for something delicious and nourishing.

Ingredients

• 1 lb ground pork (substitute ground chicken if preferred)
• Salt and pepper, to taste
• 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 (substitute lime juice for AIP)
• 2 tbsp green onion, chopped
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Step 1: Using a large pot over medium heat, brown the ground pork. Lightly season with salt and pepper. Once cooked, remove the pork from the pot and set aside, discarding any excess fat.
2. Step 2: 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.
3. Step 3: Add the shredded carrots and continue sautéing for a few more minutes to soften them.
4. Step 4: Stir in the sliced cabbage and cook for a few minutes, allowing it to barely soften.
5. Step 5: Pour in the chicken broth, add the cooked ground pork back to the pot, and stir in the coconut aminos. Bring the soup to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the cabbage is wilted.
6. Step 6: Stir in the rice vinegar at the end of cooking. Adjust seasoning as needed.
7. Step 7: Serve the soup topped with chopped green onions and, if desired, a drizzle of Sriracha.

Tips & Variations

• Substitute ground chicken or turkey for pork to lighten the soup.
• For an AIP-friendly version, replace rice vinegar with lime juice and omit the Sriracha.
• Add other vegetables like mushrooms or bok choy for extra flavor and texture.
• Use gluten-free coconut aminos to keep the dish paleo-friendly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the ground pork with firm tofu or cooked lentils and use vegetable broth instead of chicken broth for a vegetarian version.

What can I use if I don’t have coconut aminos?

If you don’t have coconut aminos, soy sauce or tamari can be used as substitutes, though the flavor will be a bit different. For a soy-free option, use liquid aminos or omit altogether.

Egg Roll Soup Recipe

Print Recipe

★★★★★

5 from 119 reviews

This comforting and flavorful Egg Roll Soup captures the essence of classic egg rolls in a warm bowl. Featuring ground pork, fresh vegetables like cabbage and carrots, and a savory broth seasoned with ginger, garlic, and coconut aminos, this soup is a wholesome, low-carb dish that’s both satisfying and easy to prepare.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

• 1 lb ground pork (substitute with ground chicken as desired)

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 topping)

Liquids & Seasonings

• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (or lime juice for AIP)
• Salt and pepper, to taste
• Optional: Sriracha to taste (omit for AIP)
• 2 tbsp coconut oil

Instructions

1. Brown the pork: Heat a large pot over medium heat. Add the ground pork and season lightly with salt and pepper. Cook until browned and no longer pink, breaking it up as it cooks. Once done, remove the cooked pork from the pot and discard any excess fat.
2. Sauté the aromatics and vegetables: In the same pot, melt the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook while stirring for about 4 minutes, until the onion is softened and fragrant. Add the shredded carrots and continue to sauté for a few more minutes until they soften slightly. Then, add the sliced cabbage and stir for several minutes, allowing the cabbage to begin to wilt but still retain some texture.
3. Simmer the soup: Pour in the chicken broth, cooked ground pork, and coconut aminos. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 20-25 minutes or until the cabbage is wilted and tender.
4. Finish with vinegar and season: Stir in the rice vinegar (or lime juice if using) to add brightness to the soup. Adjust seasoning with additional salt and pepper if needed. If desired, add Sriracha for a spicy kick, keeping in mind it should be omitted for the AIP diet.
5. Serve: Ladle the hot soup into bowls and garnish each serving with chopped green onions. Enjoy your warm and nourishing egg roll soup!

Notes

• Substitute ground chicken for pork if preferred.
• For an Autoimmune Protocol (AIP) compliant version, substitute lime juice for rice vinegar and omit Sriracha.
• Discard the pork fat after browning to keep the soup lighter.
• This soup stores well in the refrigerator for up to 3 days and reheats beautifully.
• Add extra vegetables like mushrooms or bell peppers for variety.

Keywords: egg roll soup, ground pork soup, Asian-inspired soup, low-carb soup, healthy soup, comfort food, gluten free, paleo friendly