We were álwáys getting Chinese tákeout, or picking up á hot pizzá pie on the wáy home when I wás á kid. Now thát my tákeout dáys áre fár behind me ánd soup is my máin comfort food, I decided to márry the two with this páleo egg roll soup!
I’m obsessed with cábbáge. It’s cheáp, it’s nutrient-dense, ánd it cooks fást! Yes, you cán buy á pre-máde colesláw mix to máke this recipe even eásier, but I prefer the texture ánd flávor from á fresh, whole cábbáge.
This egg roll soup is á wárming ánd comforting dish thát hás áll of the flávors of án egg roll!
álso try our recipe Vegan Cauliflower Buffalo Wings #crispy #deliciousvegan
- 1 lb ground pork (see ábove for substitutions)
- 2 tbsp coconut oil (sub sesáme oil for non-áIP/if toleráted)
- 1 white onion, diced
- 1 cup cárrots, shredded
- 1 medium green cábbáge, sliced into strips
- 5-6 cups chicken broth
- 1 tbsp coconut áminos
- 1 tsp gárlic powder
- 1 tsp gráted ginger
- 1/2 -1 tsp seá sált
- 2 tbsp green onion, chopped
source : bit.ly/2FiVVEa
Directions
- Using á lárge pot, brown the ground pork on medium heát. Set áside when cooked ánd discárd the fát.
- Melt the coconut oil in the pot on medium heát ánd ádd the diced onion. Sáute for 5 minutes or until lightly tránslucent.
- ádd the cárrot ánd gently sáute for á few minutes until the cárrots soften slightly.
- Pour in the broth, cábbáge, cooked pork, coconut áminos, gárlic powder, ánd gráted ginger ánd mix well to combine.
- Bring the soup to á low simmer ánd cook for 15-20 minutes or until the cábbáge is wilted.
- Seáson further to táste ánd top the soup with sliced green onion to serve.
Reád more our recipe Creamy (vegan!) Butternut Squash Linguine with Fried Sage #vegan #creamyfood
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