Egg Roll Soup

  • Serving Size4


    • 1 spaghetti squash
    • 13 oz. asparagus, trimmed and cut into 1-inch pieces
    • ½ red onion, sliced
    • 1 cup mushrooms, sliced
    • 2 garlic cloves, minced
    • 5 eggs
    • ½ cup coconut milk
    • 1 tsp. fresh rosemary, minced
    • 1 T approved oil
    • Sea salt, to taste
    • Ground black pepper, to taste



    Using a large pot, brown the ground pork or ground chicken on medium heat. Set aside when cooked and discard the fat.


    Melt the approved oil in the pot on medium heat an 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 or chicken, 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 tast and top the soup with sliced green onion to serve.

    Recipe adapted from:            

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