If you’re craving the flavors of a classic egg roll but want a healthier, gluten-free option, this Easy Egg Roll Soup is the perfect solution. This recipe packs all the savory elements of an egg roll — ground pork, cabbage, and carrots — into a warming, hearty soup that’s both nourishing and satisfying. With coconut aminos and rice vinegar adding depth, this soup is full of umami flavor while remaining light and gluten-free. It’s quick, easy, and can be customized for a paleo or AIP (Autoimmune Protocol) diet, making it a versatile dish for everyone.
Ingredients:
- 1 pound of ground pork (or ground chicken as an alternative)
- Salt and pepper, to taste
- 2 tbsp coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 small thumb-sized piece of 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 substitute lime juice for AIP)
- 2 tbsp green onions, chopped
- Optional: Sriracha to adjust spice levels (leave out if following AIP)
Instructions:
- Cook the Ground Pork: In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Add the ground pork (or chicken), breaking it up with a spoon, and cook until browned, about 5-7 minutes. Season with salt and pepper to taste.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of coconut oil. Toss in the diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes, stirring frequently, until the onion becomes translucent and the aromatics are fragrant.
- Add Vegetables: Stir in the shredded carrots and sliced cabbage. Continue cooking for an additional 3 to 4 minutes, until the vegetables begin to tenderize.
- Make the Soup Base: Pour in the chicken broth and add the coconut aminos and rice vinegar (or lime juice if following AIP). Stir to combine, then bring the soup to a simmer.
- Simmer the Soup: Add the cooked ground pork back into the pot, stirring to combine with the broth and vegetables. Let the soup simmer for 10-12 minutes, allowing the flavors to meld and the vegetables to become tender.
- Finish with Green Onions: Once the soup is fully cooked, stir in the chopped green onions. Taste and adjust the seasoning with additional salt, pepper, or more coconut aminos if needed.
- Optional Additions: For a bit of heat, add a drizzle of Sriracha to individual bowls, or leave it out for a milder flavor (especially if following AIP).
- Serve: Ladle the soup into bowls and enjoy it piping hot. This gluten-free egg roll soup is perfect on its own, or pair it with a side of gluten-free crackers or a fresh salad.
Conclusion:
This Easy Gluten-Free Egg Roll Soup is a perfect blend of comforting flavors and nourishing ingredients. Packed with protein, hearty vegetables, and a savory broth, it brings the essence of an egg roll into a lighter, healthier form. The use of coconut aminos and rice vinegar gives the soup a delicious depth, while the ginger and garlic add warmth and freshness. Quick to make and easy to adapt for different dietary preferences like AIP, this is a must-try recipe for anyone looking for a delicious, gluten-free meal.