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Egg Roll Soup

Is there anything more comforting than soup? It’s warm, soothing, filling, and just all-around perfect for this time of year. How about add one more layer of comfort food with a takeout dupe? Takeout may scream nostalgic comfort food more to me than soup does. We were always getting Chinese takeout, or picking up a hot pizza pie on the way home when I was a kid. Now that my takeout days are far behind me and soup is my main comfort food, I decided to marry the two with this paleo egg roll soup!


Honestly, this recipe is comforting enough on its own, but it’s hard to get enough soup these days! Having this as a soup makes it far more warming than eating it as one-pan meal alone, and it adds the benefit of using a healing homemade broth if you desire!


INGREDIENTS

  • 2 tbsp sesame oil

  • 1.5 lb ground turkey or beef

  • 1 white onion, diced

  • 1 cup carrots, shredded

  • 1 small green cabbage, sliced into strips

  • 6 cups chicken broth

  • 1 tbsp liquid aminos (or 2 tablespoon soy sauce)

  • 1 tsp garlic powder

  • 1 tsp ginger powder

  • 1/2 –1 tsp sea salt

  • 2 tbsp green onion, chopped

  • Optional- Sriracha to taste


INSTRUCTIONS

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

  2. Add the sesame oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.

  3. Add the carrot and gently saute for a few minutes until the carrots soften slightly.

  4. Pour in the broth, cabbage, cooked turkey, coconut aminos or soy sauce, garlic powder, and grated ginger and mix well to combine.

  5. Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.

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

Serves 8



NOTES

This can be made with ground pork, beef, beans, or even tofu crumbles.






 

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