Growing up, Paleo Egg Roll Soup was a family favorite in our house. My mom would make a big batch on Sunday afternoons, and the whole family would gather around the table to enjoy its comforting flavors. There was something so satisfying about the savory broth, the tender veggies, and the satisfying crunch of the egg roll toppings. To this day, the aroma of this dish instantly transports me back to those cozy weekend meals, surrounded by the people I love.
Table of Contents
Why This Paleo Egg Roll Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Paleo Egg Roll Soup
This Paleo Egg Roll Soup recipe is a game-changer because it captures all the delicious flavors of a traditional egg roll, but in a healthier, more nourishing soup format. The secret is in the blend of aromatic spices, the perfectly cooked vegetables, and the satisfying texture of the ground pork. When you take that first sip, you’ll be amazed by how closely it mimics the taste of your favorite egg roll, just in a lighter, more soothing package. And the best part? This recipe makes 4 hearty servings, so you can enjoy it all week long.
Essential Ingredients You’ll Need
To make this Paleo Egg Roll Soup, you’ll need:
- 1 lb boneless, skinless chicken breasts, shredded
- 4 cups chicken broth
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- -2 tbsp coconut aminos
- 1 tsp sesame oil
- 1/4 tsp ground black pepper
These simple, high-quality ingredients come together to create a soup that’s both comforting and nutritious.
Step-by-Step Paleo Egg Roll Soup Instructions
Preparing Your Paleo Egg Roll Soup
This recipe takes 25 minutes total – 10 minutes for prep and 15 minutes for cooking. All you’ll need is a large pot or Dutch oven, a sharp knife, and a few basic cooking utensils. Let’s get started!
1- In a large pot or Dutch oven, brown the ground pork over medium-high heat, breaking it up as it cooks, until no longer pink, about 5 minutes.
2- Add the minced garlic and grated ginger to the pot and cook for 1 minute, until fragrant.
3- Stir in the sliced cabbage and carrots and cook for 5-7 minutes, until the vegetables start to soften.
4- Pour in the chicken broth and coconut aminos, and bring the soup to a simmer. Let it cook for 5 more minutes, or until the vegetables are tender.
5- Drizzle in the sesame oil and season with salt and pepper to taste.
6- Serve hot, garnished with any extra toppings you’d like, like sliced green onions or crispy wonton strips.
Pro Tips for Success
To ensure your Paleo Egg Roll Soup turns out perfectly every time, here are a few pro tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the vegetables – you want them to still have a bit of crunch.
- Adjust the seasoning to your taste, adding more coconut aminos or sesame oil as desired.
- For a heartier meal, serve the soup over cauliflower rice or with a side salad.
Serving and Storing Your Paleo Egg Roll Soup
Perfect Pairings for Paleo Egg Roll Soup
This Paleo Egg Roll Soup makes 4 hearty servings, with each portion being 1 cup. It’s the perfect cozy meal on its own, but it also pairs beautifully with a fresh side salad or some crisp veggie sticks for dipping. And don’t forget the iced tea or sparkling water – the refreshing flavors balance out the savory soup perfectly.
Storage and Make-Ahead Tips
Leftover Paleo Egg Roll Soup will keep in an airtight container in the fridge for up to 4 days. To reheat, simply transfer the desired amount to a saucepan and warm it over medium heat until heated through. You can also make this soup in advance and freeze it for up to 3 months. Just let it thaw overnight in the fridge before reheating.
Variations and Dietary Adaptations for Paleo Egg Roll Soup
Creative Paleo Egg Roll Soup Variations
While this classic Paleo Egg Roll Soup is hard to beat, you can always switch things up by trying different protein options, like ground chicken or turkey. You could also experiment with different veggies, like sliced mushrooms, bean sprouts, or water chestnuts. And for a little extra zing, try adding a splash of rice vinegar or a sprinkle of crushed red pepper flakes.
Making Paleo Egg Roll Soup Diet-Friendly
This Paleo Egg Roll Soup recipe is already gluten-free and low-carb, making it a great option for those following a Paleo or keto diet. To make it vegan, simply swap the ground pork for crumbled tofu or tempeh. You can also adjust the sodium content by using low-sodium broth and reducing the amount of coconut aminos.
Frequently Asked Questions
Q: Can I use a different type of protein in this recipe?
A: Absolutely! Ground pork is the traditional choice, but you can easily substitute ground chicken or turkey, or even crumbled tofu or tempeh for a vegan option.
Q: How many servings does this recipe make?
A: This recipe makes exactly 4 servings, with each serving being 1 cup.
Q: Can I make this soup ahead of time?
A: Yes, this Paleo Egg Roll Soup is perfect for meal prepping. It will keep in the fridge for up to 4 days, or you can freeze it for up to 3 months.
Q: How do I reheat leftover Paleo Egg Roll Soup?
A: To reheat, simply transfer the desired amount to a saucepan and warm it over medium heat until heated through. You can also reheat it in the microwave, stirring occasionally, until hot.
Paleo Egg Roll Soup
- Total Time: 25
- Yield: 4 servings
Description
Paleo Egg Roll Soup is a nourishing and comforting twist on the classic Asian dish. This hearty soup features a flavorful broth, tender shredded chicken, and a medley of fresh vegetables, all while staying true to the Paleo lifestyle.
Ingredients
– 1 lb boneless, skinless chicken breasts, shredded
– 4 cups chicken broth
– 2 cups shredded green cabbage
– 1 cup julienned carrots
– 3 green onions, sliced
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 2 tbsp coconut aminos
– 1 tsp sesame oil
– 1/4 tsp ground black pepper
Instructions
1. 1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2. Add the shredded chicken, cabbage, carrots, green onions, garlic, and ginger. Simmer for 10-15 minutes, until the vegetables are tender.
3. 3. Stir in the coconut aminos and sesame oil. Season with black pepper to taste.
4. 4. Ladle the Paleo Egg Roll Soup into bowls and serve hot.
Notes
This soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors will continue to meld and develop over time. You can also add additional vegetables, such as sliced mushrooms or bean sprouts, to customize the soup to your liking.
- Prep Time: 10
- Cook Time: 15
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Asian, Paleo
Conclusion
Paleo Egg Roll Soup is the ultimate comfort food that just so happens to be good for you, too. With its savory broth, tender veggies, and satisfying protein, it’s a meal that will keep you feeling energized and satisfied. I hope you’ll give this recipe a try and that it becomes a new go-to in your household, just like it is in mine. Let me know what you think in the comments below!
