Egg Roll Soup

This soup is delicious and easy. Add bonus is it is Whole30, AIP, and Paleo compatible.

Prep:
5
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • 1 small yellow onion, small dice
  • 3 T avocado oil
  • 16oz coleslaw mix (shredded cabbage and carrots)
  • 4 garlic cloves, minced
  • 1 T minced fresh ginger
  • 1 tsp sea salt
  • 5 C chicken broth
  • 1/4 C + 2 T coconut aminos
  • 1 lb ground pork
  • 1 tsp fish sauce
  • 2 tsp sesame oil (omit on AIP)
  • 3 green onions, thinly sliced

Instructions

  1. Add the avocado oil, onion, garlic, and ginger in a large pot on medium-low heat. Sweat the mixture until the onions are translucent, about 5 minutes.
  2. Add the ground pork to the pot and chop it into small pieces. Continue cooking it until it’s no longer pink and cooked through. Drain any excess fat from the pot.
  3. Add the coleslaw mix, sea salt, fish sauce, coconut aminos, and sesame oil. Stir to thoroughly combine everything and continue cooking for about 10 minutes.
  4. Increase the heat to medium-high and add the chicken broth. Bring the soup to a simmer and remove from the heat.
  5. Top the soup with the green onions before serving.