If you like egg rolls, and you like soup, then this is the soup for you! Remember a while back when I made that Egg Roll Bowl? Well, this is sort of a winter-ized take on that. It’s an egg roll that’s been turned into a soup!
Yes, all the flavors and components of a good egg roll are here in this soup; including onions, cabbage, carrots, and meat. Even though I made my last egg roll recipe with chicken, I decided to go with turkey this time around. This was for no other reason than texture. It’s low-carb, gluten-free, and ridiculously easy to make all in one pot.
I sliced my cabbage thin, but kept it long enough to give the illusion here of noodles almost. And I will say, that since there’s very few ingredients here in this soup, that you do have to season it somewhat aggressively with salt. I always like to use low sodium items so that I can have free range to season to my own taste… and not to what someone else has decided for me.
This super simple soup is delicious, and considering you only have to dirty one pot in the process, it couldn’t be more easy to make. Great for a busy weeknight dinner or as a meal prep for lunches through the week.
While I didn’t serve my soup today with anything, it would be really good if paired with some sushi or maybe even some homemade dumplings of some sort!
TheSkinnyFork.com Everything you love about an egg roll, turned into a gluten-free and low-carb soup that's quick and easy to make all in one pot! Prep Time: 10 Minutes • Cook Time: 23 Minutes
Servings: 6 • Serving Size: 1 1/2 Cups • Calories: 165 • Fat: 9 g • Saturated Fat: 4 g • Carb: 4 g • Fiber: 1 g • Protein: 18 g • Sugar: 2 g • Sodium: 667 mg
• 1 Lb. Lean Ground Turkey
• 1 Tbsp. Coconut Oil
• 1 Medium White Onion, Chopped
• 1 C. 'Matchstick' Carrots
• 1 Tbsp. Grated Fresh Ginger Root
• 1 Tsp. Minced Garlic
• 6 C. Reduced Sodium Chicken Broth
• 1 Medium Green Cabbage, Sliced Thin
• 1 Tbsp. Coconut Aminos
• Green Onions, Sliced
• Salt to Taste
• Optional: Sesame seeds as garnish.
Directions:
Place the 1 Lb. ground turkey meat into a large pot over a medium-high heat and cook to brown.
Drain off any excess drippings and add in the 1 Tbsp. of coconut oil to melt.
Once the oil is melted, add in the onion and 1 C. carrots to cook for about 3-4 minutes or until starting to soften.
Add in the 1 Tbsp. ginger root and 1 Tsp. minced garlic; cook for another minute or two.
Pour in the 6 C. chicken broth and bring it all just to a boil.
Cover and reduce heat to low to simmer for about 15 minutes.
Finally add in the cabbage and 1 Tbsp. coconut aminos; increasing the heat back to medium.
Cook for about 5 minutes or until the cabbage is wilted.
Once done, remove from the heat and season with salt to taste.
Divide evenly among bowls and top with green onions and sesame seeds as desired. Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher
