Egg Roll Soup (Edit recipe)

I love soup and will eat it for any meal. In the winter or on cold mornings, soup makes the best breakfast. For this soup, I wanted to create something that had all the flavors of an egg roll but was super easy and delicious. This soup is a great way to get some veggies in without feeling like you’re eating a plateful of cabbage and carrots.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	731
Fat:	29 g
Carbohydrates:	12 g
Protein:	20 g
Cholesterol:	53 g
Sodium:	1198 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 whole Yellow Onion, small dice
3 Tbsp Avocado Oil
16 oz Coleslaw Mix (Shredded Cabbage and Carrots)
4 cloves Garlic, minced
1 Tbsp Ginger Root, minced
1 tsp Sea Salt
5 cups Chicken Broth
0.333 cup Coconut Aminos
1 lb Ground Pork
1 tsp Fish Sauce
2 tsp Sesame Oil
3 whole Green Onion (Scallion), thinly sliced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
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.
Increase the heat to medium-high and add the chicken broth. Bring the soup to a simmer and remove from the heat.
Top the soup with the green onions before serving.