Ingredients
Scale
- 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