Egg Roll Soup Recipe

Introduction

Easy Egg Roll Soup is a warm, comforting dish inspired by the flavors of classic egg rolls, but in a light, brothy form. Loaded with ground pork, fresh vegetables, and aromatic seasonings, it’s a one-pot meal perfect for weeknights.

Ingredients

• 1 lb ground pork (substitute ground chicken if preferred)
• Salt and pepper, to taste
• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (sub lime juice for AIP)
• 2 tbsp green onion, chopped
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Step 1: In a large pot over medium heat, brown the ground pork. Season lightly with salt and pepper. Once cooked through, set the pork aside and carefully discard any rendered fat from the pot.
2. Step 2: Melt coconut oil in the same pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes until softened and fragrant.
3. Step 3: Stir in shredded carrots and cook for a few more minutes to soften. Then add the sliced cabbage and cook, stirring occasionally, until it just starts to wilt.
4. Step 4: Pour in the chicken broth along with the cooked ground pork and coconut aminos. Stir to combine everything evenly.
5. Step 5: Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes until the cabbage is tender and flavors meld together.
6. Step 6: Stir in rice vinegar at the end, then taste and adjust seasoning if needed. Serve topped with chopped green onions and optional sriracha for a spicy kick.

Tips & Variations

• For an extra earthy flavor, add sliced shiitake mushrooms when sautéing the vegetables.
• Try ground chicken instead of pork for a leaner option.
• Use lime juice instead of rice vinegar to make this recipe compliant with the AIP diet.
• Add red pepper flakes or chili oil on the side for customizable heat.
• This soup freezes well, so consider making a double batch for easy meals later.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat?

Yes, ground chicken or turkey are great alternatives that work well in this soup without changing the flavor too much.

Is this recipe suitable for keto or paleo diets?

Absolutely. This soup is low in carbs and made with whole, paleo-friendly ingredients, making it compatible with keto and paleo lifestyles.

Egg Roll Soup Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

Easy Egg Roll Soup is a comforting, gluten-free, one-pot meal that captures the flavors of an egg roll in a warm bowl. Made with ground pork, fresh vegetables, and a savory broth enhanced by coconut aminos and rice vinegar, this soup is simple to prepare and perfect for a wholesome, flavorful lunch or dinner. Its natural low-carb and paleo-friendly ingredients make it suitable for various dietary preferences including AIP. The recipe is highly customizable and can be adapted with optional ingredients like mushrooms or sriracha for added depth and spice.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Seasoning

• 1 lb ground pork (substitute ground chicken if preferred)
• Salt and pepper, to taste

Vegetables and Aromatics

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 2 tbsp green onion, chopped (for garnish)

Liquids and Condiments

• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (substitute lime juice for AIP)
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Brown the Meat: In a large pot over medium heat, brown the ground pork, lightly seasoning it with salt and pepper. Cook until fully browned, then set aside and carefully discard the rendered fat.
2. Sauté Aromatics and Vegetables: Using the same pot, melt the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing for about 4 minutes until softened and fragrant. Stir in the shredded carrots and cook for a few more minutes until they begin to soften. Add the sliced cabbage strips and sauté briefly just until the cabbage starts wilting.
3. Add Broth and Seasonings: Pour in the chicken broth, add the cooked ground meat back into the pot, and stir in coconut aminos. Bring the soup to a boil, then reduce heat and let it simmer gently for 20 to 25 minutes until the cabbage is fully wilted and tender.
4. Finish the Soup: Stir in the rice vinegar (or lime juice if following AIP guidelines) and adjust seasoning as needed. Remove from heat.
5. Serve: Ladle the soup into bowls and garnish generously with chopped green onions. Add Sriracha optionally for those who want extra spice. Enjoy warm.

Notes

• All nutritional information are estimations and will vary depending on exact ingredients used.
• If following Autoimmune Protocol (AIP), omit Sriracha and substitute rice vinegar with lime juice.
• This soup freezes well, making it perfect for meal prepping or leftovers.
• Optional vegetables like shiitake mushrooms or broccoli can be added to enhance flavor and texture.
• Use ground chicken instead of pork for a leaner variant.

Keywords: egg roll soup, gluten free soup, easy soup recipe, ground pork soup, paleo soup, AIP friendly soup, one pot meal, healthy dinner