Egg Roll Soup

This recipe fit into the Autoimmune Paleo (AIP) Protocol under the Elimination Phase or Reintroduction Stage 2 depending on the garnish used

I like to use the match stick carrots from the grocery store as well as coleslaw mix for my cabbage

Check out the video tutorial HERE

Equipment:

• Dutch oven or stock pot

• Wooden spoon

• Measuring cups & spoons

• Knife

• Cutting board

• Ladle

Ingredients:

1 lb Ground Pork

1 pkg Coleslaw/ 4 cups Cabbage, shredded

1 Onion, diced

1 cup Carrots, shredded

1 cup Mushrooms, sliced

3 cloves Garlic,  minced

2” nub Ginger, minced

1-2 umami flavor bombs, optional see recipe below

6 cups Broth or Stock

2 TBSP Coconut Aminos or Soy Sauce

1 TBSP Lime Juice or Rice Wine Vinegar

1 tsp Fish Sauce, optional

Salt & Pepper, to taste

Green Onions, sliced for garnish

Sesame oil, Sesame seeds, optional for garnish

Instructions:

1. Heat a large pot over medium heat and add the ground pork. Cook until browned, breaking it up into small crumbles as it cooks

2. Remove the pork from the pot, leaving behind any fat

3. Add the onion, minced garlic and ginger and cook for 1-2 minutes until fragrant

4. Add the flavor bomb

5. Stir in the shredded cabbage, carrots, and sliced mushrooms.  Cook until cabbage is staring to soften

6. Add the meat back in to the pot & mix well to combine

7. Add the coconut aminos, lime juice, fish sauce & Broth to the pot

8. Bring the mixture to a simmer

9. Allow the soup to simmer for 15-20 minutes or until the vegetables are tender

10. Give it a taste & season with salt and pepper if needed. If you may not need any depending on how salty your aminos (or soy sauce), fish sauce & broth were.

11. Garnish with green onions & a sprinkle of sesame oil & seeds

Notes:

• These flavor bombs are a great addition anytime you want to add a burst of umami flavor. Feel free to adjust the seasonings, this is just what I put in mine

Umami Flavor Bombs

Ingredients:

4 Carrots, chopped & peeled

80g Dried Mushrooms, rinsed or 800g Fresh Mushrooms, roughly chopped, see notes

4 cloves Garlic

4 tsp Fish Sauce

1.5 TBSP Olive Oil

Water

Instructions

1. Place the carrots, mushrooms & garlic in a saucepan, cover with water. Bring to a boil, cover & simmer for 20 minutes or until the carrots are soft & the mushrooms are dehydrated

2. You will need to reserve the liquid, so with a slotted spoon remove the vegetables from the saucepan & place them in a blender.

3. Add ½ or more of the cooking liquid to the blender & blend until smooth, adding more liquid if needed. You do want to to be quite a thick paste but thin enough your blender will blend it.

4. Place in ice cube trays & allow to freeze for a few hours. Once frozen remove from the trays & place in a freezer bag.

Notes:

• Dried mushrooms have a 10:1 wet to dry ratio

Image of a bowl of Egg Roll Soup