Is there much else encouraging than soup? It's warm, relieving, filling, and only all around ideal for this season. What about include one more layer of solace nourishment with a takeout hoodwink? Takeout may shout nostalgic solace nourishment more to me than soup does. We were continually getting Chinese takeout, or grabbing a hot pizza pie in transit home when I was a child. Since my takeout days are a long ways behind me and soup is my fundamental solace nourishment, I chose to wed the two with this paleo egg move soup!
This egg move soup is a warming and soothing dish that has the majority of the kinds of an egg roll!
- 1 lb ground pork (see above for substitutions)
- 2 tbsp coconut oil (sub sesame oil for non-AIP/if tolerated)
- 1 white onion, diced
- 1 cup carrots, shredded
- 1 small green cabbage, sliced into strips
- 6 cups chicken broth
- 1 tbsp coconut aminos
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 -1 tsp sea salt
- 2 tbsp green onion, chopped
- Optional- Siracha to taste (omit for AIP)
INSTRUCTIONS
- Using a large pot, brown the ground pork on medium heat and lightly salt. Set aside when cooked and discard the fat.
- Melt the coconut oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
- Add the carrot and gently saute for a few minutes until the carrots soften slightly.
- Pour in the broth, cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger and mix well to combine.
- Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
- Season further to taste and top the soup with sliced green onion to serve.
Read more our recipe Hawaiian BBQ Chicken Wraps #healthy #recipe
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