Egg Roll Soup
A hearty low calorie gf/df soup
Servings: 6
Calories: 208kcal
Ingredients
- 1 lb Lean Ground Turkey
- 1/4 tsp Ground Ginger
- 1/4 tsp Garlic Powder
- 1 med Onion diced
- 1 tsp Oil (I use avocado, but any light flavor oil will do)
- 10 oz Bag of Shredded Carrots (or 3 large carrots shredded)
- 3 stocks Celery diced
- 1 large head Green Cabbage shredded
- 1/2 Cup Gelatin (you can omit this ingredient, I love adding collagen or gelatin for extra protein)
- 3 Tbsp Chicken Base (you can use chicken broth instead of water and base. I like the flavor of chicken base more)
- 2 Tbsp Soy Sauce or Coconut Aminos
- Salt and Pepper
Instructions
- Add turkey, ginger, garlic powder, ½ tsp salt, and ¼ tsp ground pepper in large soup pot on medium high heat. Brown turkey until cooked through. Remove the cooked turkey and set aside.
- Add oil and onion and sauté onion until clear. Then add carrots, celery, and ¼ tsp of both salt and pepper. Continue to sauté until brown. Remove veggies from pot and set aside.
- Add cabbage and an additional ¼ tsp of both salt and pepper to pot. Sauté until brown pieces appear.
- Add turkey and vegetables back to the pot with the cooked cabbage. Add water until everything is covered by two inches.
- Add gelatin and stir until combined.
- Add chicken base and soy sauce (or cocounut aminos). Bring to a boil then remove from heat.
- Taste and add more salt, pepper, soy sauce, and ginger to taste.
Notes
Great add-ins are:
- A few drops of Sesame seed oil
- Cilantro
- Chili garlic paste
- Frozen peas
- Soft boiled egg
- Sriracha
- Red pepper flakes