Description
Paleo Egg Roll Soup is a comforting and hearty dish that captures the essence of traditional egg rolls in a warm bowl of savory goodness. This easy-to-make soup is perfect for chilly nights or casual gatherings, featuring ground beef, fresh vegetables, and aromatic spices. With just 10 minutes of prep time and 30 minutes of cooking, this nutritious option is ideal for those seeking a quick weeknight dinner. Customize it to your liking by swapping in ground chicken or adding your favorite veggies. Whether you’re following a paleo diet or simply looking for a delicious meal, this flavorful soup will satisfy your cravings while keeping your health goals in check.
Ingredients
Scale
- 1 lb ground beef (or ground chicken)
- 2 tbsp coconut oil
- 1 small yellow onion
- 3 cloves garlic
- 1 small thumb ginger
- 1 cup shredded carrots
- 1 green cabbage
- 6 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar (or lime juice)
Instructions
- In a large pot over medium heat, brown the ground beef with salt and pepper. Once cooked through, set aside and discard excess fat.
- In the same pot, melt coconut oil. Add diced onion, minced garlic, and grated ginger; sauté for about 4 minutes until softened.
- Stir in shredded carrots; cook for another few minutes until they begin to soften. Add sliced cabbage and stir until slightly wilted.
- Pour in chicken broth along with the cooked beef and coconut aminos; mix well. Bring to a boil, then reduce heat to simmer for 20-25 minutes until cabbage is tender.
- Stir in rice vinegar before serving; adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 290
- Sugar: 5g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg