Description
Paleo Egg Roll Soup is a heartwarming and satisfying dish that captures the beloved flavors of traditional egg rolls, all in a delightful broth. This nourishing soup is perfect for chilly evenings or busy weeknights when you need a quick, healthy meal that the whole family will enjoy. Packed with vibrant vegetables, lean protein, and zesty seasonings, it’s an easy one-pot recipe that can be whipped up in just 40 minutes. Whether you’re serving it for dinner or prepping it for meal prep, this dish is versatile enough to adapt to your taste preferences. Experience a bowl of comfort that brings warmth and flavor while keeping your health goals in check.
Ingredients
Scale
- 1 lb ground beef (or ground chicken)
- 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 (or lime juice for AIP)
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked; season with salt and pepper. Set aside.
- In the same pot, melt coconut oil and sauté diced onion, garlic, and ginger for about 4 minutes until softened.
- Add shredded carrots and sauté for a few more minutes before stirring in sliced cabbage until barely softened.
- Pour in chicken broth and add browned meat back to the pot. Stir in coconut aminos, bring to a boil, then reduce heat to simmer for 20-25 minutes.
- Add rice vinegar at the end of cooking; stir well to combine. Adjust seasoning as needed and serve topped with chopped green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg