Egg Roll Soup

This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Pot of cabbage egg roll soupEasy Egg Roll Soup

If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

Servings of easy egg roll soup

What ingredients do you need for this paleo egg roll soup?

  • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
  • Onion
  • Red pepper
  • Fresh ginger
  • Beef broth
  • Green cabbage
  • Carrots
  • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
  • Fish sauce
  • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

Two portions of paleo egg roll soup

If you like this soup recipe, check out these others:

Egg Roll Soup

Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon avocado oil
  • 1 lb. ground pork
  • 1 small onion, sliced thin
  • 1 medium red pepper, sliced thin
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 2 cups beef broth
  • 6 cups water
  • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
  • 2 large carrots (about 2 cups), shredded
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon rice wine vinegar (see note)

Directions

  1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
  2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
  3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
  4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

Recipe Notes

  1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
  2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

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Easy Roasted Poblano & Chicken Soup (VIDEO)

Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Total Time 0:00 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!