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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)
EGG ROLL SOUP (PALEO, WHOLE30, 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.

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