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EGG ROLL SOUP

This easy one-pot recipe has all the great flavors of an egg roll, but in a soup. You can always adjust the flavors with more or less garlic, ginger or sesame oil to your liking.

EGG ROLL SOUP by Dr. Cindy Tanzar

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Plan: (Maintenance or Special Occasion)

Serving information: Makes 4-6 servings

This easy one-pot recipe has all the great flavors of an egg roll, but in a soup. You can always adjust the flavors with more or less garlic, ginger or sesame oil to your liking. Soups can be hard to measure according to plan, so it is a maintenance recipe, but this is a very weight-loss friendly choice.

INGREDIENTS

  • 1 lb. ground sausage, turkey sausage or beef
  • 1 Tbsp avocado oil
  • 2-3 tsp sesame oil, to taste
  • 1 medium onion, diced
  • 1-2 inches fresh ginger peeled and grated (to taste); or 3-4 Dorot frozen ginger cubes (Walmart/Kroger); or 1 tsp ground ginger powder (more to taste)
  • 2 medium carrots, cut into matchsticks
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 Tbsp coconut aminos or Tamari soy sauce (GF)
  • 1 lb. green cabbage, shredded
  • 1/2 tsp Pink Himalayan salt

INSTRUCTIONS

  1. In a large stockpot, add the avocado oil to a large stockpot over medium-high heat. Add the sausage, cooking until browned.
  2. Add the sesame oil, onion and ginger, sautéing for one minute. Add garlic and carrots, sautéing for 4-5 minutes.
  3. Add broth, soy sauce, cabbage and salt. Mix well and bring to a boil. Reduce heat to a simmer for 15 to 20 minutes or until cabbage is soft and tender. Adjust salt, if needed.
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