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Paleo Egg Roll Soup

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A cozy, savory soup that blends seasoned ground beef with crunchy cabbage and carrots in a ginger-garlic broth, perfect for quick weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 tablespoon coconut oil (or another neutral cooking fat)
  • 4 cups chicken broth (use low-sodium if desired)
  • 2 cups shredded cabbage (green or a mix of green and purple)
  • 1 cup shredded carrots (matchstick style or coarsely grated)
  • 3 green onions, chopped (reserve some green tops for garnish)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 teaspoon grated)
  • 2 tablespoons coconut aminos (soy-free substitute for soy sauce)
  • Salt and pepper to taste
  • Sesame oil for garnish

Instructions

  1. Heat a large pot over medium heat and add the coconut oil until melted.
  2. Add the ground meat and break it into small pieces with a wooden spoon. Cook until browned, about 5 to 7 minutes.
  3. Stir in the minced garlic and grated ginger, sauté for 1 to 2 minutes until fragrant.
  4. Pour in the chicken broth and bring to a gentle simmer.
  5. Add shredded cabbage and carrots. Simmer until they soften, about 4 to 6 minutes.
  6. Stir in coconut aminos, season with salt and pepper to taste. Serve hot with green onions and sesame oil.

Notes

For a soy-free alternative, coconut aminos are best. Vegetable broth can replace chicken broth for a vegetarian option. Adjust ginger to your taste preference.

Nutrition

Find it online: https://www.simplefamilydishes.com/paleo-egg-roll-soup/