Paleo Egg Roll Soup (Whole30, AIP)
Paleo Egg Roll Soup (Whole30, AIP) is a comforting and flavorful dish that captures the essence of traditional egg rolls in a warm and nourishing bowl. This quick-to-make soup features a savory blend of ground beef, fresh vegetables, and aromatic spices, creating a satisfying meal perfect for busy weeknights or meal prep. Packed with nutrients from vibrant veggies and lean protein, this soup is both delicious and healthy—ideal for anyone looking to enjoy a wholesome dish without compromising on taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 lb ground beef (or ground chicken)
- 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 (or lime juice for AIP)
- Chopped green onions for garnish
Instructions
- In a large pot, brown the ground beef over medium heat, seasoning lightly with salt and pepper. Once cooked, set aside.
- Melt coconut oil in the same pot; add diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes until softened.
- Stir in shredded carrots; sauté for a few minutes before adding sliced cabbage until it wilts slightly.
- Pour in chicken broth along with the cooked meat and coconut aminos. Bring to a boil, then reduce heat to simmer for 20–25 minutes until cabbage is tender.
- Stir in rice vinegar before serving and adjust seasoning as needed. Garnish with chopped green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://cookingwithmia.com/paleo-egg-roll-soup-whole30-aip/