Egg Roll Soup
All of your favorite egg roll ingredients – savory meat, crunchy vegetables, and savory sauces – transformed into a delicious, easy-to-make soup.
This Egg Roll Soup is perfect for a quick, nutritious meal.
About This Recipe
Cabbage was on sale at my local grocer last week, so I’ve been including it in many different meals. It has been fun experimenting with new recipes and ideas using cabbage.
My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always consuming an abundance of fresh produce while keeping our family budget in check.
Cabbage is a very underrated vegetable.
It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical vegetable in terms of price per edible cup. Yes! Grab some fresh cabbage next time you’re out & about!
Many people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 15 years…. added to soups, roasted, and shredded into salads. I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.
Soup helps to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients that you carefully choose yourself.
I often double up soup recipes because it tastes even better the next few days, and also freezes very well. So, after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this Egg Roll Soup.
Storage & Tips
As with most soups, they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Storage: Stays great refrigerated for 4 days, or frozen for up to 2 months.
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Recipe Details
Servings: 4
Ingredients:
- 1 Tbsp toasted sesame oil or unrefined avocado oil
- 1 1/2 lbs. ground chicken, turkey, pork, or beef
- 1 large, sweet onion, diced
- 3 carrots, diced
- 4 cloves fresh garlic, minced
- 1 large green cabbage, chopped into bite-sized pieces
- 2-inch knob fresh ginger, grated on the microplane
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 1/4 cup peanut butter, almond butter, cashew butter, or sunflower butter
- 8 cups bone broth or vegetable broth
Toppings:
- toasted sesame seeds
- thinly sliced green onions
Instructions:
- Heat your sesame oil in a large heavy-bottomed stockpot over medium heat.
- Add the ground meat and cook, mincing it as it cooks.
- Once the meat is no longer pink, drain any excess grease.
- Stir in the onion, carrots, and garlic.
- Sauté for 5 minutes or so.
- Add in the cabbage, ginger, coconut aminos, and peanut butter.
- Continue to cook, stirring occasionally, for 6 minutes, until the cabbage softens.
- Add in your bone broth and bring your soup to a boil.
- Once boiling, reduce to medium-low, cover, and simmer for 20-25 minutes, until the vegetables are tender and all the flavors have combined.
- Top with sesame seeds and green onions if desired.
- Serve while hot.
- Enjoy!
Ingredients
- 1 Tbsp toasted sesame oil or unrefined avocado oil
- 1 1/2 lbs. ground chicken, turkey, pork, or beef
- 1 large, sweet onion, diced
- 3 carrots, diced
- 4 cloves fresh garlic, minced
- 1 large green cabbage, chopped into bite-sized pieces
- 2-inch knob fresh ginger, grated on the microplane
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 1/4 cup peanut butter, almond butter, cashew butter, or sunflower butter
- 8 cups bone broth or vegetable broth
Instructions
- Heat your sesame oil in a large heavy-bottomed stockpot over medium heat.
- Add the ground meat and cook, mincing it as it cooks.
- Once the meat is no longer pink, drain any excess grease.
- Stir in the onion, carrots, and garlic.
- Sauté for 5 minutes or so.
- Add in the cabbage, ginger, coconut aminos, and peanut butter.
- Continue to cook, stirring occasionally for 6 minutes, until the cabbage softens.
- Add in your bone broth and bring your soup to a boil.
- Once boiling, reduce to medium-low, cover, and simmer for 20-25 minutes, until the vegetables are tender and all the flavors have combined.
- Top with sesame seeds and green onions if desired.
- Serve while hot.
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