Paleo Egg Roll Soup Recipe

Paleo Egg Roll Soup is the perfect dish for those looking for a healthier take on the beloved egg roll. This soup captures all the flavors of the crispy appetizer but in a warm, comforting, broth-based soup. It’s packed with nutrient-rich vegetables, lean protein, and umami-rich seasonings. Whether you’re following a paleo diet, Whole30, or just want to try something new, this egg roll soup will become your new favorite go-to meal.

How to Make Paleo Egg Roll Soup

Step 1: Sauté the Ground Meat

In a large soup pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground pork (or ground turkey, chicken, or beef) to the pot. Use a spatula or wooden spoon to break the meat into small crumbles as it cooks. Season with a pinch of salt and black pepper.

Cook for about 5-7 minutes until the meat is browned and fully cooked. Once the meat is browned, remove it from the pot and set it aside. Leave a little bit of the rendered fat in the pot for sautéing the vegetables.

Step 2: Sauté the Vegetables

In the same pot, add a little more sesame oil if needed. Add the chopped onion and sauté for 3-4 minutes, until softened and fragrant. Then add the garlic and ginger, sautéing for another 1-2 minutes. This will release the aromatic flavors and create the base of the soup’s broth.

Next, add the carrot and cabbage to the pot. Sauté the vegetables for 3-4 minutes until they begin to soften and the cabbage starts to wilt down. You’ll want the vegetables to still have a bit of crunch, as they will continue to cook in the broth.

Step 3: Add Broth and Seasonings

Once the vegetables are softened, pour in the chicken broth and bring the mixture to a simmer. Add the coconut aminos, apple cider vinegar, fish sauce, toasted sesame oil, and coconut sugar (or honey) to the pot. These ingredients give the soup its signature savory, umami, and slightly sweet flavor, mimicking the taste of an egg roll without the frying.

Stir to combine the seasonings with the broth, ensuring the flavors meld together. Let the soup simmer for about 10 minutes, allowing the flavors to infuse into the broth and vegetables. Taste and adjust the seasonings with more salt, pepper, or vinegar, depending on your preference.

Step 4: Add the Mushrooms and Cook the Soup

After 10 minutes, add the sliced mushrooms to the pot and cook for another 3-4 minutes. The mushrooms will soften and soak up the flavors of the broth, adding a wonderful earthy taste to the soup.

Now, return the cooked ground meat to the pot. Stir the meat into the soup mixture, allowing it to heat through. Let the soup simmer for another 5-7 minutes so that the meat and vegetables are well combined, and the broth is flavorful.

Step 5: Final Adjustments and Garnish

Once everything is cooked through, taste the soup again and adjust the seasoning to your liking. You can add a little more coconut aminos for saltiness, apple cider vinegar for tanginess, or even a pinch of coconut sugar if you’d like it slightly sweeter.

Remove the pot from the heat, and serve the soup in bowls. Garnish with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro leaves for an extra burst of flavor.

If desired, serve the soup with a soft-boiled egg on top for added richness and protein. A drizzle of sriracha or a few dashes of hot sauce can also be added for those who like a bit of heat in their dish.

Why This Paleo Egg Roll Soup Works

Healthy Ingredients

1. Ground Meat: The ground pork (or turkey, chicken, or beef) provides a lean protein source to keep you feeling full while still being low in calories.
2. Cabbage: Cabbage is a nutritious vegetable that adds crunch and texture, while being low in calories and high in fiber and vitamin C.
3. Mushrooms: Mushrooms are not only delicious but packed with antioxidants, fiber, and a variety of essential nutrients. They also give the soup a rich, savory depth of flavor.
4. Ginger and Garlic: Both ginger and garlic are packed with anti-inflammatory properties and are known for boosting immunity. They’re also key to creating a well-rounded, fragrant base for the soup.
5. Coconut Aminos: A paleo-friendly alternative to soy sauce, coconut aminos provides the perfect balance of salty and savory flavor without any gluten or soy.
6. Apple Cider Vinegar: Apple cider vinegar adds a touch of tanginess, which is key to balancing the richness of the meat and other ingredients.

Low-Carb and Gluten-Free

This soup is completely grain-free, gluten-free, and low-carb, making it suitable for those following paleo, keto, or Whole30 diets. The use of cabbage instead of rice or noodles keeps the carb count low, while still offering plenty of texture and volume in the dish.

Customizable for Your Preferences

One of the best things about this recipe is how customizable it is. You can swap out the ground pork for any protein of your choice, whether it’s ground turkey, chicken, beef, or even a plant-based meat substitute. You can also adjust the vegetables to your liking. For example, you can add bell peppers, zucchini, or bok choy instead of mushrooms or cabbage, depending on what’s in season or what you have on hand.

Tips and Variations for the Best Paleo Egg Roll Soup

1. Use Fresh Ginger: Fresh ginger has a more vibrant, aromatic flavor than ground ginger, and it’s worth the extra effort to include it. If you don’t have fresh ginger, you can substitute with ground ginger, but fresh is best for this soup.

2. Spice It Up: If you like spicy food, add sliced jalapeños to the soup, or drizzle some sriracha or chili garlic sauce on top of your soup before serving. This adds a nice kick to the dish.

3. Make It a Complete Meal: To make this a more filling, hearty meal, consider serving it with cauliflower rice or a side of avocado for added healthy fats.

4. Add a Soft-Boiled Egg: For an extra protein boost, serve the soup with a soft-boiled egg on top. The richness of the egg yolk adds a silky texture to the soup and makes it feel even more satisfying.

5. Storage and Leftovers: This soup stores well in the refrigerator for up to 3 days, and it also freezes beautifully. Just allow it to cool before storing in an airtight container. When reheating, you may want to add a bit more broth to restore the consistency.

Health Benefits of Paleo Egg Roll Soup

1. Supports Digestion: The high fiber content from the cabbage, mushrooms, and carrots helps promote digestive health, while ginger and garlic have natural digestive properties.
2. Boosts Immunity: The garlic, ginger, and mushrooms in this recipe contain compounds that support your immune system and help fight off illness.
3. Rich in Protein: With the ground meat as a base, this soup offers a good amount of protein to keep you full and satisfied, making it ideal for muscle repair and overall health.
4. Anti-Inflammatory: Ginger, garlic, and coconut aminos all have anti-inflammatory properties, which may help reduce inflammation in the body and promote overall well-being.

Conclusion

Paleo Egg Roll Soup is the ultimate healthy, satisfying dish for anyone looking to enjoy the flavors of egg rolls in a lighter, nourishing format. With its savory broth, crisp vegetables, and flavorful seasonings, this soup is not only delicious but also packed with health benefits. Whether you’re following a paleo or Whole30 diet or just seeking a comforting, low-carb meal, this egg roll soup is sure to impress.

Yield: 4

Paleo Egg Roll Soup Recipe

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Paleo Egg Roll Soup is the perfect dish for those looking for a healthier take on the beloved egg roll. This soup captures all the flavors of the crispy appetizer but in a warm, comforting, broth-based soup. It’s packed with nutrient-rich vegetables, lean protein, and umami-rich seasonings. Whether you're following a paleo diet, Just want to try something new, this egg roll soup will become your new favorite go-to meal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon sesame oil (or coconut oil)
• 1 lb ground pork (or ground chicken or turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 4 cups chicken broth (preferably homemade or low-sodium)
• 2 cups shredded cabbage (green cabbage, or a mix of green and purple)
• 1 cup shredded carrots
• 2-3 tablespoons coconut aminos (or tamari for a gluten-free option)
• 1 tablespoon rice vinegar (or apple cider vinegar for Paleo)
• 1 teaspoon ground white pepper (or regular black pepper)
• Salt to taste
• 2 green onions, thinly sliced (for garnish)
• Optional: 1-2 teaspoons sesame seeds (for garnish)
• Optional: Hot sauce or chili flakes (for a little heat)

Instructions

1. Cook the Ground Meat:
   Heat the sesame oil in a large pot or Dutch oven over medium heat.
   Add the ground pork (or other meat) and cook, breaking it up into small crumbles with a spoon, until browned and fully cooked, about 5-7 minutes.
   Remove excess fat if necessary, leaving a little for flavor.
   
2. Sauté the Aromatics:
   Add the diced onion to the pot with the cooked meat and sauté until softened, about 2-3 minutes.
   Stir in the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
   
3. Add the Broth and Vegetables:
   Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
   Add the shredded cabbage and carrots to the pot and stir.
   Season the soup with coconut aminos, rice vinegar, ground white pepper, and salt to taste.
   
4. Simmer the Soup:
   Let the soup simmer for about 15-20 minutes, or until the cabbage has softened and the flavors have melded together.
   
5. Garnish and Serve:
   Once ready, ladle the soup into bowls.
   Garnish with sliced green onions and sesame seeds, if desired.
   For extra heat, you can drizzle a little hot sauce or sprinkle chili flakes on top.

Notes

Meat options: You can substitute the ground pork with ground chicken, turkey, or beef for a different flavor.

Add-ins: Feel free to add other veggies like mushrooms, zucchini, or bell peppers to the soup for extra nutrition.

Make it spicy: Add chili flakes or a splash of sriracha for a spicy kick!