Quick & Tasty Paleo Egg Roll Soup (Whole30, AIP) Recipe

Craving a hearty paleo egg roll soup that packs incredible flavor without compromising your dietary goals?

My kitchen experiment started when traditional takeout flavors danced through my mind while following strict nutritional guidelines.

Comfort meets nutrition in this magical bowl of goodness.

Wellness warriors will appreciate how each spoonful delivers robust tastes reminiscent of classic egg rolls.

Vegetables mingle with carefully selected proteins, creating a symphony of textures and aromas.

Gentle spices weave through the broth, promising satisfaction without guilt.

You’ll find this recipe both nourishing and delightfully surprising.

Dive into a meal that celebrates healing and deliciousness in every comforting bite.

Egg Roll Soup That’s Paleo, Whole30, and Comforting

• Quickly Satisfying Meal: Transforms classic egg roll flavors into a hearty, nutrient-packed soup that delivers maximum taste with minimal effort.
• Diet-Friendly Delight: Perfect for paleo, whole30, and autoimmune protocol eaters, offering a versatile meal that meets strict dietary restrictions without sacrificing flavor.
• One-Pot Wonder: Simplifies cooking with a straightforward method that minimizes dishes and maximizes convenience, making it ideal for busy home cooks who want a delicious, hassle-free meal.
• Nutrient-Rich Comfort: Packed with protein from ground pork, vegetables like cabbage and carrots, and aromatic spices that create a warming, nourishing experience in every spoonful.

Paleo Egg Roll Soup (Whole30, AIP) Must-Haves

• Ground Pork: Lean protein base for the soup.

• Onion, Garlic, Ginger: Flavor-building base ingredients.

• Shredded Carrots, Cabbage: Texture and nutrition providers.

• Chicken Broth: Soup's foundational liquid.
• Coconut Aminos: Umami and salty flavor enhancer.
• Salt, Pepper: Basic seasoning for depth.

• Coconut Oil: Cooking medium for sautéing vegetables.

• Rice Vinegar or Lime Juice: Bright, tangy accent.
• Green Onions: Fresh garnish for color and flavor.

Cooking Paleo Egg Roll Soup That’s Whole30 and AIP-Friendly

Step 1: Brown the Pork

Heat a large pot over medium temperature. Add ground pork and season with salt and pepper. Cook thoroughly until meat is no longer pink. Transfer cooked pork to a separate dish and drain any excess fat from the pot.

Step 2: Sauté Aromatic Vegetables

• Onion
• Garlic
• Ginger

Cook for 4 minutes until vegetables become soft and release fragrant aromas.

Step 3: Add Crunchy Vegetables

Introduce shredded carrots and cook for 2-3 minutes. Fold in cabbage and stir until it begins to soften slightly.

Step 4: Build the Soup Base

Pour chicken broth into the pot. Return cooked pork to the mixture. Splash in coconut aminos. Raise heat to bring soup to a boil, then reduce to a gentle simmer. Allow soup to cook for 20-25 minutes until cabbage becomes completely tender.

Step 5: Final Touches and Serving

Splash rice vinegar or lime juice into the soup. Stir to blend flavors. Adjust seasoning as needed. Sprinkle chopped green onions on top. Serve piping hot and savor every spoonful.

Egg Roll Soup Tips for a Paleo-Friendly Bowl

• Drain Fat Thoroughly: Remove excess pork fat completely to prevent greasy soup and maintain a clean, light flavor profile.
• Chop Vegetables Uniformly: Cut cabbage and carrots into consistent, thin pieces to ensure even cooking and balanced texture throughout the soup.
• Adjust Seasoning Carefully: Taste and adjust salt, coconut aminos, and vinegar incrementally to create a perfectly balanced, savory broth without overwhelming flavors.
• Select Fresh Ginger: Use fresh ginger root instead of powdered for a more vibrant, zesty flavor that enhances the overall soup's aromatic quality.
• Simmer Slowly: Keep the soup at a gentle simmer to allow vegetables to soften gradually and ingredients to meld together seamlessly, developing deeper, richer taste.

Store Paleo Egg Roll Soup Without Losing Texture

• Store leftover soup in an airtight container, keeping it fresh in the refrigerator for 3-4 days. Seal tightly to prevent odors from mixing with other foods.
• Transfer cooled soup to freezer-safe containers or freezer bags, removing excess air. Freeze for up to 2-3 months, maintaining best quality and flavor.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval until thoroughly warmed. Check temperature to ensure even heating.
• Pour soup into a pot, add a splash of chicken broth to prevent drying, and warm over medium-low heat. Stir occasionally to distribute heat evenly and prevent sticking.

Egg Roll Soup Flavor Matches

Savor Complementary Flavor Companions: Pairing Suggestions for Paleo Egg Roll Soup

• Crisp Asian Slaw: Prepare a light, tangy cabbage slaw with rice vinegar and sesame oil to echo the soup's Asian-inspired flavors and add refreshing crunch.
• Cauliflower Rice Sidekick: Serve alongside riced cauliflower seasoned with ginger and green onions to provide a clean, neutral base that absorbs the soup's rich broth.
• Ginger Kombucha Refresher: Select a cold, crisp ginger kombucha to complement the soup's warming spices and enhance its digestive-friendly profile while adding a subtle effervescence.
• Roasted Seaweed Garnish: Sprinkle crispy nori strips on top for an extra umami punch that connects directly to the egg roll soup's Asian street food inspiration.

Egg Roll Soup Paleo Options

• Vegetarian Protein Swap: Replace ground pork with crumbled tofu, tempeh, or plant-based meat alternatives to create a meat-free version of the soup.
• Seafood Variation: Substitute ground pork with cooked shrimp or crab meat for a seafood-inspired egg roll soup that adds a delicate ocean flavor.
• Low-Carb Option: Reduce or omit carrots and use fewer cabbage portions to lower the carbohydrate content while maintaining the soup's core flavor profile.
• AIP Friendly Adaptation: Ensure all ingredients are compliant with autoimmune protocol guidelines, using only approved vegetables and avoiding nightshades completely.

FAQs

• What makes this soup Paleo and Whole30 compliant?

This soup uses only whole food ingredients like ground pork, vegetables, and coconut aminos instead of traditional egg roll fillings. It avoids grains, legumes, dairy, and processed ingredients that are not allowed in Paleo and Whole30 diets.

• Can I substitute the ground pork with another protein?

Yes, you can easily replace ground pork with ground chicken, turkey, or beef. For AIP diet followers, stick to ground meat without added seasonings to ensure compliance.

• How do coconut aminos work in this recipe?

Coconut aminos serve as a soy sauce alternative, providing a similar umami and salty flavor profile while being soy-free and compliant with Paleo and AIP dietary restrictions. It’s made from coconut tree sap and adds depth to the soup’s taste.

• Is this soup considered an autoimmune protocol (AIP) friendly recipe?

Yes, this soup is AIP friendly. It uses simple, whole ingredients without nightshades, seed-based spices, or inflammatory components, making it safe for those following the autoimmune protocol diet.

Paleo Egg Roll Soup (Whole30, Aip) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

• Total Time: 45 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Warming paleo egg roll soup brings hearty Asian-inspired comfort without traditional wrappers. Packed with ground pork, crisp vegetables, and savory broth, you’ll savor this nourishing one-pot meal that satisfies deeply.

---

Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) ground pork (or ground chicken)

Main Vegetables:

• 1 small green cabbage, thinly sliced
• 1 cup carrots, shredded
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and grated

Seasonings and Liquids:

• 6 cups chicken broth
• 2 tablespoons coconut oil
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (or lime juice for AIP)
• 2 tablespoons green onions, chopped for garnish
• Salt and pepper, to taste
• Optional: Sriracha to taste (omit for AIP)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large pot over medium flame and thoroughly brown ground pork, seasoning with salt and pepper. Transfer cooked meat to a separate dish, carefully draining excess fat.
2. Using the same pot, gently melt coconut oil and introduce finely chopped onion, minced garlic, and freshly grated ginger. Sauté the aromatics for approximately 4 minutes until they become translucent and fragrant.
3. Incorporate shredded carrots into the pot, stirring consistently for 2-3 minutes to initiate softening. Introduce thinly sliced cabbage and continue cooking until vegetables begin to wilt slightly.
4. Stream chicken broth into the vegetable mixture, then reintroduce the cooked pork. Pour coconut aminos into the pot and thoroughly combine all ingredients.
5. Elevate heat to trigger boiling, then immediately reduce to a gentle simmer. Allow soup to develop flavors for 20-25 minutes, ensuring cabbage becomes completely tender.
6. Finish the soup with a splash of rice vinegar or fresh lime juice, stirring to distribute the bright, tangy notes. Adjust seasoning according to preference.
7. Ladle hot soup into serving bowls and garnish with freshly chopped green onions for an added layer of brightness and texture. Serve immediately and savor the comforting, nourishing meal.

Notes

• Swap ground pork with ground turkey or chicken for a leaner protein option that still packs flavor.
• Use fresh ginger root instead of powdered for more vibrant, authentic taste and better nutritional benefits.
• If avoiding nightshades for AIP diet, completely omit black pepper and ensure chicken broth is compliant with autoimmune protocol requirements.
• Prep vegetables in advance to streamline cooking process and reduce overall kitchen time, making this soup a quick weeknight meal solution.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 260
• Sugar: 3g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 70mg