Paleo Egg Roll Soup (Whole30, AIP)

This paleo egg roll soup is a nourishing a delicious cold-weather dish that features all of the flavors of an egg roll without the wrapper! It’s AIP, and Whole30 compliant.
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!

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- Siracha 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.