Description
A flavorful low carb egg roll soup featuring ground sausage, cabbage, carrots, and a savory broth infused with garlic, ginger, and soy sauce. This comforting soup is a perfect quick and healthy meal for those looking to enjoy the classic flavors of an egg roll in a light and nutritious bowl.
Ingredients
Scale
Meat
- 1 pound ground sausage
Vegetables
- 1 cup carrots, sliced
- 16 ounces green cabbage, shredded
- 1 medium onion, diced
- 2 tablespoons chopped green onions
Seasonings & Oils
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
- 2 tablespoons soy sauce or coconut aminos
Liquids
- 5 cups chicken broth
Instructions
- Cook the Sausage: In a large pot over medium heat, cook the ground sausage by stirring and crumbling it until it is browned and fully cooked through, ensuring no pink remains.
- Sauté Vegetables: Add the sesame oil, diced onion, and sliced carrots to the pot with the cooked sausage. Continue to cook until the vegetables soften and release their flavors, about 5 minutes.
- Add Broth and Seasonings: Pour in the chicken broth, and then add the shredded cabbage, soy sauce or coconut aminos, ground ginger, salt, black pepper, and garlic powder. Stir thoroughly to combine all the ingredients evenly.
- Simmer the Soup: Let the soup simmer gently for 15 minutes, or until the cabbage wilts and becomes tender, allowing all flavors to meld beautifully.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped green onions for a bright, fresh finish. Serve immediately while warm.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the soy sauce amount to taste, especially if using a low-sodium variety.
- This soup is perfect for meal prep and keeps well refrigerated for up to 4 days.
- For a spicier version, add a pinch of crushed red pepper flakes during step 3.
- To keep it Whole30 compliant, use coconut aminos instead of soy sauce.
