Description
This Low Carb Egg Roll Soup is a flavorful and comforting dish inspired by traditional egg rolls but served in a healthy, low-carb soup form. Ground sausage, fresh vegetables, and aromatic spices come together in a savory chicken broth to make a perfect meal that’s quick to prepare, ideal for busy weeknights or whenever you crave the taste of egg rolls without the carbs.
Ingredients
Scale
Meat and Protein
- 1 pound ground sausage
Vegetables
- 1 cup carrots, sliced
- 16 ounces green cabbage, shredded
- 1 medium onion, diced
- 2 tablespoons chopped green onions (for garnish)
Liquids and Oils
- 1 teaspoon sesame oil
- 5 cups chicken broth
- 2 tablespoons soy sauce or coconut aminos
Spices and Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ground ginger
Instructions
- Cook Sausage: In a large pot over medium heat, cook the ground sausage while stirring and crumbling it until it is browned and fully cooked through.
- Sauté Vegetables: Add the sesame oil, diced onion, and sliced carrots to the pot with the sausage. Cook until the vegetables soften and become fragrant, stirring occasionally.
- Add Broth and Seasonings: Pour in the chicken broth. Then add shredded cabbage, soy sauce (or coconut aminos), ground ginger, salt, black pepper, and garlic powder to the pot.
- Combine Ingredients: Stir all ingredients well to evenly distribute the spices and mix the flavors throughout the soup.
- Simmer: Let the soup simmer gently for 15 minutes or until the cabbage wilts and turns tender, allowing the flavors to meld together.
- Serve: Ladle the hot soup into bowls and top with chopped green onions for a fresh, bright garnish before serving.
Notes
- Feel free to substitute ground pork or turkey for the sausage to adjust fat content.
- Use coconut aminos instead of soy sauce for a gluten-free and soy-free option.
- Adjust seasoning to taste, adding more garlic powder or ginger if desired.
- This soup stores well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- For extra heat, add a pinch of crushed red pepper flakes during simmering.
