Paleo Egg Roll Soup (Printable Version)
Hearty broth with pork, cabbage, carrots, and ginger, delivering soothing and vibrant flavors.
# Ingredients Required:
→ Protein
01 -
454 g ground pork
02 -
Salt and black pepper to taste
→ Vegetables & Aromatics
03 -
1 small yellow onion, diced
04 -
3 garlic cloves, minced
05 -
1 thumb-sized piece fresh ginger, peeled and grated
06 -
1 cup shredded carrots
07 -
1 green cabbage, sliced into strips
08 -
2 tbsp green onions, chopped
→ Liquids & Condiments
09 -
2 tbsp coconut oil
10 -
1.4 liters chicken broth
11 -
2 tbsp coconut aminos
12 -
1 tbsp rice vinegar
13 -
Sriracha, optional, to taste
# Guide to Cooking:
01 -
In a large pot over medium heat, cook ground pork until browned, seasoning lightly with salt and pepper. Remove the pork and set aside, discarding any rendered fat.
02 -
Melt coconut oil in the pot over medium heat. Add diced onion, minced garlic, and grated ginger; sauté for 4 minutes until softened. Stir in shredded carrots and cook for several minutes until tender. Add sliced cabbage and stir for a few minutes to slightly soften.
03 -
Pour in chicken broth, browned ground pork, and coconut aminos. Stir to combine, bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until cabbage is wilted. Stir in rice vinegar just before finishing.
04 -
Adjust seasoning with additional salt, pepper, or Sriracha as desired. Garnish with chopped green onions and serve hot.
# Extra Suggestions:
01 -
For AIP compliance, substitute lime juice for rice vinegar and omit Sriracha. Ground chicken can replace ground pork. Adjust chicken broth volume for preferred soup consistency.