Imagine a warm, comforting bowl of soup that’s bursting with robust flavors and satisfying texture. This dish combines the essence of your favorite egg rolls but in a nourishing soup form. You can enjoy the savory ground pork (or chicken), crisp vegetables, and an inviting broth that wraps around each ingredient like a cozy blanket. It’s truly special because it transforms the classic takeout experience into a healthy, homemade delight.
You’ll love that this recipe takes only about 30 minutes to make, is perfect for meal prep, and uses simple, wholesome ingredients. Plus, you’ll impress your family with the gourmet flavors without spending hours in the kitchen!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally gluten-free and low-carb
Ingredients for Paleo Egg Roll Soup
- 1 tablespoon coconut oil
- 1 pound ground pork or chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups coleslaw mix (or shredded cabbage and carrots)
- 4 cups bone broth (or chicken broth)
- 1 tablespoon ginger, grated
- 2 tablespoons coconut aminos
- Salt and pepper to taste
- Green onions, sliced for garnish
Step-by-Step Instructions of Paleo Egg Roll Soup
- Heat the coconut oil in a large pot over medium heat.
- Add the ground pork or chicken and cook until browned, breaking it up with a wooden spoon.
- Stir in the chopped onion and minced garlic, cooking for about 2-3 minutes, until the onion is translucent.
- Incorporate the coleslaw mix, ginger, and coconut aminos. Stir constantly for about 2-3 minutes until the veggies soften.
- Pour in the bone broth and bring the mixture to a simmer. Let it cook for about 5-10 minutes to meld the flavors together.
- Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
Tips for Success
- Don’t skip the ground ginger; it adds a warm, zesty flavor that elevates the soup.
- Use fresh veggies for the coleslaw mix for the best texture and taste.
- Feel free to adjust the spices to your liking or add a little chili for a kick!
Substitutions & Variations of Paleo Egg Roll Soup
To Make It Vegan/Gluten-Free: Use crumbled tofu or tempeh instead of meat, and ensure the broth is vegetable-based.
Variations: Stir in some chopped mushrooms or bell peppers for added flavor and nutrition. You can even drizzle some sesame oil on top for an extra touch of authenticity!
Storage Instructions of Paleo Egg Roll Soup
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezer: This soup freezes beautifully! Store in a freezer-safe container for up to 3 months.
Make-Ahead: Chop the veggies a day ahead to save time when you’re ready to cook.
Frequently Asked Questions (FAQ) of Paleo Egg Roll Soup
Can I use a different type of meat?
Absolutely! Ground turkey or beef works great too.
Is it okay to add more vegetables?
Yes, feel free to add any of your favorites or what’s in season.
How can I make it spicier?
Add some red pepper flakes or a splash of hot sauce!
Final Toughts
Every spoonful of this Paleo Egg Roll Soup will warm your belly and lift your spirits. Not only is it a wholesome meal ready in no time, but it brings the delightful tastes of your favorite egg rolls into a cozy soup that everyone will love. Dive into this recipe, and don’t forget to leave a comment and a star rating to let us know how it turned out for you!
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Paleo Egg Roll Soup
A warm, comforting soup that combines the flavors of egg rolls in a healthy, homemade delight.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 pound ground pork or chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups coleslaw mix (or shredded cabbage and carrots)
- 4 cups bone broth (or chicken broth)
- 1 tablespoon ginger, grated
- 2 tablespoons coconut aminos
- Salt and pepper to taste
- Green onions, sliced for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the ground pork or chicken and cook until browned, breaking it up with a wooden spoon.
- Stir in the chopped onion and minced garlic, cooking for about 2-3 minutes, until the onion is translucent.
- Incorporate the coleslaw mix, ginger, and coconut aminos. Stir constantly for about 2-3 minutes until the veggies soften.
- Pour in the bone broth and bring the mixture to a simmer. Let it cook for about 5-10 minutes to meld the flavors together.
- Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
Notes
Don’t skip the ground ginger; it adds a warm, zesty flavor that elevates the soup. Use fresh veggies for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Paleo