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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