EGG ROLL SOUP (PALEO, WHOLE30, AIP)

 This paleo egg roll soup is a nourishing a delicious cold-weather dish that features all of the flavors of an egg roll without the wrapper! It’s AIP, and Whole30 compliant.

INGREDIENTS

• 1 lb ground pork (see above for substitutions)
• 2 tbsp coconut oil (sub sesame oil for non-AIP/if tolerated)
• 1 white onion, diced
• 1 cup carrots, shredded
• 1 small green cabbage, sliced into strips
• 6 cups chicken broth
• 1 tbsp coconut aminos
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 –1 tsp sea salt
• 2 tbsp green onion, chopped
• Optional- Sriracha to taste (omit for AIP)

INSTRUCTIONS

• Using a large pot, brown the ground pork on medium heat and lightly salt. Set aside when cooked and discard the fat.
• Melt the coconut oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
• Add the carrot and gently saute for a few minutes until the carrots soften slightly.
• Pour in the broth, cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger and mix well to combine.
• Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
• Season further to taste and top the soup with sliced green onion to serve.