Egg Roll Soup

  • Serving Size4

    Ingredients

    • 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

    Directions

    1

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

    2

    Melt the approved oil in the pot on medium heat an add the diced onion. Saute for 5 minutes or until lightly translucent.

    3

    Add the carrot and gently saute for a few minutes until the carrots soften slightly.

    4

    Pour in the broth, cabbage, cooked pork or chicken, coconut aminos, garlic powder, and grated ginger and mix well to combine.

    5

    Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.

    6

    Season further to tast and top the soup with sliced green onion to serve.

    Recipe adapted from: unboundwellness.com            

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