PALEO EGG ROLL SOUP (WHOLE30, AIP)

This was really easy to make and right on time for the cold weather. One adjustment I would suggest for the recipe is pepper. I eat egg rolls a lot (way too much actually) and they all have a peppery taste to them. That was maybe the only thing missing from this recipe. Otherwise it was great!

This egg roll soup is a warming and comforting dish that has all of the flavors of an egg roll!

PALEO EGG ROLL SOUP (WHOLE30, AIP)

INGREDIENTS

1 lb ground pork (see above for substitutions)
2 tbsp coconut oil (sub sesame oil for non-AIP/if tolerated)
1 white onion, diced
1 cup carrots, shredded
1 small green cabbage, sliced into strips
6 cups chicken broth
1 tbsp coconut aminos
1 tsp garlic powder
1 tsp ginger powder
1/2 –1 tsp sea salt
2 tbsp green onion, chopped
Optional- Sriracha to taste (omit for AIP)

INSTRUCTIONS

Using a large pot, brown the ground pork on medium heat and lightly salt. Set aside when cooked and discard the fat.
Melt the coconut oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
Add the carrot and gently saute for a few minutes until the carrots soften slightly.
Pour in the broth, cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger and mix well to combine.
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
Season further to taste and top the soup with sliced green onion to serve.

Watch how to cube Paleo Egg Roll Soup HERE

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