Paleo Egg Roll Soup (Whole30, AIP) Recipe

Introduction

This Paleo Egg Roll Soup is a comforting, flavorful bowl inspired by traditional egg rolls but without the fried wrapper. Packed with ground pork, fresh vegetables, and warm spices, it’s perfect for a wholesome Whole30 or AIP-friendly meal.

Ingredients

• 1 lb ground pork (substitute ground chicken if preferred)
• Salt and pepper, to taste
• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb 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 (substitute lime juice for AIP)
• 2 tbsp green onion, chopped
• Optional: Sriracha to taste (omit for AIP)

Instructions

1. Step 1: Using a large pot, brown the ground pork over medium heat, seasoning lightly with salt and pepper. Once cooked through, set the meat aside and discard any rendered fat.
2. Step 2: In the same pot, melt the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté for about 4 minutes until softened.
3. Step 3: Add the shredded carrots and cook for another few minutes until slightly tender.
4. Step 4: Stir in the sliced cabbage and cook for a few minutes, allowing it to just begin softening.
5. Step 5: Pour in the chicken broth, cooked ground pork, and coconut aminos. Stir well to combine.
6. Step 6: Bring the soup to a boil, then reduce the heat and let it simmer for 20 to 25 minutes until the cabbage is wilted and tender.
7. Step 7: Stir in the rice vinegar (or lime juice for AIP) just before serving.
8. Step 8: Taste and adjust seasoning if needed. Serve hot topped with chopped green onions and optional sriracha if desired.

Tips & Variations

• Swap ground pork with ground chicken or turkey for a lighter option.
• To make this recipe AIP-compliant, replace rice vinegar with lime juice and omit sriracha.
• Use homemade chicken broth to enhance flavor and nutrition.
• Add mushrooms or sliced bell peppers for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken in the fridge, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of pork?

Yes, ground chicken works well as a substitute and creates a lighter soup while maintaining good flavor and texture.

Is this soup suitable for a Whole30 diet?

Absolutely. This soup uses Whole30-approved ingredients like coconut aminos and fresh vegetables, making it compliant and nutritious for those following the program.

Paleo Egg Roll Soup (Whole30, AIP) Recipe

---

★★★★★

4.6 from 139 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Paleo Egg Roll Soup is a flavorful, comforting dish that combines ground pork, fresh vegetables, and a savory broth infused with garlic, ginger, and coconut aminos. Perfect for Whole30 and AIP diets, this soup delivers all the satisfying taste of an egg roll without the wrapper, making it a healthy, low-carb alternative that’s easy to prepare and packed with nutrition.

---

Ingredients

Scale 1x2x3x

Protein

• 1 lb ground pork (substitute ground chicken if desired)
• Salt and pepper, to taste

Vegetables & Aromatics

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 2 tbsp green onion, chopped (for garnish)

Liquids & Seasonings

• 2 tbsp coconut oil
• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (sub lime juice for AIP)
• Optional: Sriracha to taste (omit for AIP)

---

Instructions

1. Brown the meat. Heat a large pot over medium heat and add the ground pork. Season lightly with salt and pepper. Cook, stirring occasionally, until browned and fully cooked through. Once done, set the cooked meat aside and discard any rendered fat.
2. Sauté the aromatics. In the same pot, melt the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 4 minutes or until the mixture becomes fragrant and the onion softens.
3. Cook the vegetables. Add the shredded carrots to the pot and continue sautéing for a few more minutes to soften them. Then add the sliced cabbage and stir for a few minutes just until it begins to soften but still has some crunch.
4. Add broth and seasonings. Pour in the chicken broth, return the cooked ground pork to the pot, and stir in the coconut aminos. Mix well to combine all ingredients evenly.
5. Simmer the soup. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. The cabbage should be wilted and tender but not mushy.
6. Finish and serve. Stir in the rice vinegar (or lime juice for AIP) and adjust seasoning with additional salt or pepper if desired. Ladle the soup into bowls and garnish with chopped green onions. Add Sriracha if you like a spicy kick and are not following AIP.

Notes

• You can substitute ground chicken or turkey for pork to vary the protein.
• For AIP compliance, omit the Sriracha and substitute lime juice for the rice vinegar.
• This soup can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
• For a thicker soup, reduce the broth amount or let it simmer uncovered longer.
• Make sure not to overcook the cabbage to maintain some texture and color.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Paleo, American, Asian-inspired

Keywords: Paleo Egg Roll Soup, Whole30 soup, AIP soup, ground pork soup, healthy egg roll soup, low carb soup, gluten free soup