Deconstructed Egg Roll Soup

I don’t have much success finding a Chinese restaurant that pledges to not add the toxic food enhancer MSG, so I appreciate this easy to make recipe!

Deconstructed Egg Roll Soup (serves 4)

• Prep time 15 minutes
• Cook time 15 minutes

Ingredients:

• 1 lb ground pork (or chicken, turkey for a leaner option)
• Sea salt to taste
• 2 TBSP coconut oil
• 1 white onion, diced
• 1 cup carrots, diced (or julienned)
• 5 cups shredded cabbage (green or napa)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tablespoon grated ginger (or 1 tsp. ginger powder)
• 6 cups chicken broth
• 1 TBSP coconut aminos
• Dash of toasted sesame seed oil
• 2 TBSP green onion, chopped
• Salt and pepper to taste

Instructions

1. Using a large pot, brown the ground pork on medium heat and lightly salt, about 5-6 minutes. The meat should no longer have pink. Use a slotted spoon to transfer to a separate plate or bowl and discard the fat
2. Melt the coconut oil in the pot on medium heat and add the diced onion. Sauté for 5 minutes or until lightly translucent.
3. Add the carrots and garlic and gently sauté for a few minutes until the carrots soften slightly.
4. Add the cabbage, broth, cooked ground meat, coconut aminos, garlic, and ginger and mix well to combine.
5. Bring the soup to a low simmer and cook for 15-20 minutes or until the carrots and cabbage are tender.
6. Stir in the sesame seed oil, season with salt and pepper to taste.
7. Garnish the soup in bowls with sliced green onion, and serve.

Want to spice it up? You could use ground sausage or add Sriracha sauce.

Greater love has no one than this, that one lay down his life for his friends. John 15:13

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