Soups

Paleo Egg Roll Soup (Whole30, AIP)

By Emma :

Everyday Culinary Delights👩‍🍳

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Paleo Egg Roll Soup (Whole30, AIP)

If you’re like me and love a good egg roll but want a healthier, gluten-free twist, this Paleo Egg Roll Soup has got you covered! It’s a cozy and flavorful one-pot meal that’s perfect for chilly nights, and it’s both Whole30 and AIP-compliant. With tender cabbage, aromatic ginger and garlic, and rich chicken broth, this soup satisfies your egg roll cravings—without the wrapper!

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Why You’ll Love This Paleo Egg Roll Soup

This soup is designed for anyone who craves comforting flavors in a clean, easy-to-digest meal that supports Whole30 and AIP (Autoimmune Protocol) diets. Not only is it hearty and satisfying, but it’s also brimming with flavors that replicate the classic taste of an egg roll. With just a few simple ingredients and about 40 minutes of your time, you’ll have a warm, nourishing soup that’s anything but boring.

The Taste You’ll Love

Imagine the classic flavors of an egg roll—savory pork, tender cabbage, and hints of ginger and garlic—all brought together in a warm, savory broth. The result is a soup that’s filling yet light, with a beautiful balance of flavors that’s as delicious as it is nourishing.

Benefits of This Recipe

  • Whole30 and Paleo-Friendly: Free from gluten, dairy, and soy, making it ideal for Whole30 and Paleo diets.
  • AIP Options: With easy swaps, this recipe is AIP-friendly.
  • One-Pot Wonder: Easy cleanup with just one pot!
  • Hearty & Comforting: Perfect for meal prep or a quick weeknight dinner.

Ingredients You’ll Need

  • 1 lb ground pork (or sub with ground chicken)
  • Salt and pepper, to taste
  • 2 tbsp coconut oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, peeled and grated
  • 1 cup carrots, shredded
  • 1 small green cabbage, sliced into thin strips
  • 6 cups chicken broth
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar (or lime juice for AIP)
  • 2 tbsp green onions, chopped for garnish
  • Optional: Sriracha, to taste (omit for AIP)

Tools Needed

Ingredient Additions and Substitutions

Feel free to customize this recipe! Here are a few ideas:

  • Protein: Swap the ground pork with ground chicken or turkey for a lighter version.
  • Vegetables: Add mushrooms or bell peppers for extra texture and flavor.
  • Broth: Substitute chicken broth with vegetable broth to make it vegetarian (if omitting the meat).
  • Heat: If not on AIP, add a dash of Sriracha or red pepper flakes for a kick.

How to Make Paleo Egg Roll Soup

Cook the Pork: In a large pot, brown the ground pork over medium heat, seasoning lightly with salt and pepper. Once cooked, set aside and drain any excess fat.

Sauté Aromatics: Melt the coconut oil in the same pot over medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing for about 4 minutes or until they soften and release their fragrance.

Add the Veggies: Stir in the shredded carrots and cook for another 2-3 minutes until softened. Add the cabbage and cook for another few minutes, stirring to coat it with the aromatics.

Add Broth & Simmer: Pour in the chicken broth, add the cooked pork, and stir in the coconut aminos. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the cabbage is fully wilted.

Paleo Egg Roll Soup (Whole30, AIP)

Finish & Serve: Stir in the rice vinegar or lime juice at the end. Taste and adjust seasoning if needed. Garnish with chopped green onions and enjoy hot!

    What to Serve with Paleo Egg Roll Soup

    This soup pairs wonderfully with:

    Tips for the Perfect Paleo Egg Roll Soup

    • Choose Fresh Ingredients: Fresh ginger and garlic make a huge difference in flavor.
    • Don’t Overcook the Cabbage: To keep some texture, avoid overcooking the cabbage so it doesn’t get too mushy.
    • Adjust to Taste: Feel free to taste as you go, especially if adding coconut aminos or vinegar to balance flavors to your preference.

    Storage Instructions

    This soup stores beautifully!

    • Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
    • Freeze: This soup can be frozen for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

    Frequently Asked Questions (FAQ)

    Can I make this soup vegan?

    Yes! Substitute the ground pork with a meat-free alternative like crumbled tofu or additional vegetables like mushrooms and use vegetable broth instead of chicken broth.

    How can I add more flavor without soy sauce?

    Coconut aminos bring a similar umami flavor without the soy, making it perfect for Paleo and AIP diets.

    Can I make this spicier?

    Absolutely! If you’re not following AIP, add Sriracha, red pepper flakes, or a dash of cayenne pepper for some extra heat.

    Paleo Egg Roll Soup (Whole30, AIP)

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    Nutrition Information (per serving)

    • Calories: 336
    • Fat: 24.8g
    • Carbohydrates: 7.5g
    • Fiber: 1.7g
    • Protein: 20.4g

    Whether you’re meal-prepping for the week or whipping up a quick dinner, this Paleo Egg Roll Soup is a nutritious and flavorful choice that’ll become a favorite in no time. Enjoy every spoonful, and don’t forget to subscribe to our newsletter for more recipes sent straight to your inbox!

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    Paleo Egg Roll Soup (Whole30, AIP)


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    • Author: Emma
    • Total Time: 40 min
    • Yield: 5 servings 1x
    • Diet: Gluten Free

    Description

     

    This Paleo Egg Roll Soup is a hearty, Whole30, and AIP-friendly twist on classic egg roll flavors—without the wrapper! Made in one pot with savory ground pork, tender cabbage, and a comforting ginger-garlic broth, this gluten-free soup is perfect for a cozy, satisfying meal that’s healthy and packed with flavor.


    Ingredients

    Scale
    • 1 lb ground pork (or ground chicken)
    • Salt and pepper, to taste
    • 2 tbsp coconut oil
    • 1 small yellow onion, diced
    • 3 cloves garlic, minced
    • 1 thumb-sized piece of ginger, peeled and grated
    • 1 cup carrots, shredded
    • 1 small green cabbage, thinly sliced
    • 6 cups chicken broth
    • 2 tbsp coconut aminos
    • 1 tbsp rice vinegar (or lime juice for AIP)
    • 2 tbsp green onions, chopped for garnish
    • Optional: Sriracha to taste (omit for AIP)

    Instructions

    • In a large pot, brown the ground pork over medium heat, seasoning with salt and pepper. Once cooked, set aside and drain any excess fat.
    • In the same pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing for 4 minutes until softened and aromatic.
    • Stir in the shredded carrots and cook for an additional 2-3 minutes. Add the cabbage and stir, cooking until it just begins to soften.
    • Pour in the chicken broth, add the cooked pork, and stir in the coconut aminos. Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes until the cabbage is fully wilted.
    • Add rice vinegar or lime juice at the end, stirring to combine. Season to taste and garnish with chopped green onions. Serve hot and enjoy!

    Notes

    • For AIP compliance, substitute rice vinegar with lime juice and omit Sriracha.
    • To make it vegan, replace pork with crumbled tofu or mushrooms, and use vegetable broth.
    • This soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
    • Prep Time: 10 minutes
    • Cook Time: 30min
    • Category: soup
    • Method: Stovetop
    • Cuisine: Chinese

    Nutrition

    • Serving Size: 1 serving
    • Calories: 336kcal
    • Sugar: 3g
    • Sodium: 735g
    • Fat: 24.8g
    • Saturated Fat: 9.2g
    • Unsaturated Fat: 13.2g
    • Trans Fat: 0
    • Carbohydrates: 7.5g
    • Fiber: 1.7g
    • Protein: 20.4g
    • Cholesterol: 62mg

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