Paleo Egg Roll Soup
This Paleo Egg Roll Soup delivers all the savory, umami-rich flavors of an egg roll without the wrapper. Made in one pot with ground meat, cabbage, ginger, and coconut aminos, it’s fully Whole30, Paleo, and AIP compliant.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb ground pork (or turkey/chicken)
- 1 Tbsp avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp sea salt
- 4 cups chicken broth (Whole30/AIP compliant)
- ⅓ cup coconut aminos
- 1 Tbsp apple cider vinegar
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 cups shredded kale or spinach (optional)
- green onions, sliced (for garnish)
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the ground pork and cook, breaking it apart, until fully browned.
- Add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic and ginger and cook for 1 minute until fragrant. Season with sea salt.
- Pour in the chicken broth, coconut aminos, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Stir in the coleslaw mix. Reduce heat and simmer for 5–8 minutes until the cabbage is tender. Add kale or spinach during the last 2 minutes if using.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with sliced green onions before serving.
Notes
This soup tastes even better the next day as the flavors continue to develop. Adjust coconut aminos and salt to taste.