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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/easy-egg-roll-soup-gluten-free-recipe/