Easy Egg Roll Soup {Gluten-Free} Recipe

Introduction

This Easy Egg Roll Soup is a comforting, flavorful dish inspired by classic egg rolls but served in a warm, nourishing broth. It’s naturally gluten-free and simple to prepare, making it a perfect weeknight meal for the whole family to enjoy.

Ingredients

• 1 lb ground pork (or substitute ground chicken)
• Salt and pepper, to taste
• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (substitute lime juice for AIP)
• 2 tbsp green onion, chopped
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Step 1: In a large pot over medium heat, brown the ground pork, seasoning lightly with salt and pepper. Once cooked through, remove the meat and set aside. Discard the rendered fat from the pot.
2. Step 2: Add coconut oil to the pot and melt over medium heat. Sauté the onion, garlic, and grated ginger for about 4 minutes until softened and fragrant.
3. Step 3: Stir in the shredded carrots and cook for a few more minutes until they begin to soften.
4. Step 4: Add the sliced cabbage and cook for a few minutes more, stirring occasionally, until it just begins to wilt.
5. Step 5: Pour in the chicken broth, add the cooked meat back into the pot along with the coconut aminos. Stir well to combine everything.
6. Step 6: Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the cabbage is tender and wilted.
7. Step 7: Stir in the rice vinegar (or lime juice) at the end of cooking. Taste and adjust seasoning if needed.
8. Step 8: Serve hot, topped with chopped green onions and optional sriracha for added heat.

Tips & Variations

• Use ground chicken or turkey as a lighter substitute for pork.
• For an AIP-friendly version, omit the sriracha and use lime juice instead of rice vinegar.
• Add extra vegetables such as baby bok choy, mushrooms, or shredded zucchini for more variety.
• To enhance depth of flavor, try cooking the vegetables in the rendered pork fat instead of coconut oil.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. You can also freeze fully cooked soup for 2-3 months—thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of ground pork?

Yes, ground chicken or turkey works well as a leaner substitute without compromising flavor.

Is this soup suitable for special diets like Whole30 or paleo?

Absolutely. This recipe is naturally gluten-free and can be made Whole30 and paleo compliant by using appropriate substitutions such as lime juice for vinegar and omitting sriracha.

Easy Egg Roll Soup {Gluten-Free} Recipe

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★★★★★

4.5 from 143 reviews

Easy Egg Roll Soup is a comforting, flavorful, and gluten-free soup inspired by the classic egg roll filling. Made with ground pork (or chicken), cabbage, carrots, and a savory broth seasoned with coconut aminos and ginger, this soup is perfect for a cozy weeknight meal. It is simple to prepare using the stovetop method and caters to paleo, Whole30, and gluten-free diets.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 1 lb ground pork (or substitute ground chicken)

Vegetables & Aromatics

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 2 tbsp green onion, chopped (for garnish)

Liquids and Seasonings

• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (or lime juice for AIP)
• Salt and pepper to taste
• 2 tbsp coconut oil
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Brown the Meat: Heat a large pot over medium heat and brown the ground pork. Season lightly with salt and pepper. Once cooked, remove the meat from the pot, discard the rendered fat, and set the meat aside.
2. Sauté Aromatics and Vegetables: In the same pot, melt the coconut oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes until softened and fragrant. Then add the shredded carrots and cook for a few more minutes to soften them slightly. Add the sliced cabbage and stir for a few minutes, allowing it to just begin wilting without losing its texture.
3. Combine and Simmer: Pour in the chicken broth, return the cooked ground pork to the pot, and add the coconut aminos. Stir well to combine all ingredients. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the cabbage is wilted and tender.
4. Finish and Serve: Stir in the rice vinegar (or lime juice for AIP) at the end of cooking. Adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with chopped green onions and optional sriracha for spice.

Notes

• All nutritional information provided is an estimation and will vary.
• For AIP compliance, substitute lime juice for rice vinegar and omit sriracha.
• This soup can be frozen for 2-3 months once fully cooked; thaw and reheat gently.
• Feel free to add other vegetables like baby bok choy, mushrooms, or potatoes to vary the soup.
• Using ground chicken instead of pork works equally well.
• The rendered pork fat is discarded in this recipe, but can be reserved for flavor if preferred.

Keywords: egg roll soup, gluten free soup, paleo soup, Whole30 soup, easy soup recipe, ground pork soup, healthy soup, Asian soup, cabbage soup