Eggroll Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 380.9
- Total Fat: 28.5 g
- Cholesterol: 71.3 mg
- Sodium: 1,709.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.6 g
- Protein: 19.2 g
View full nutritional breakdown of Eggroll Soup calories by ingredient
Introduction
Eggroll without the carbs Eggroll without the carbsNumber of Servings: 5
Ingredients
-
16 oz Pork, fresh, ground, raw
2 tbsp Coconut Oil
1 medium (2-1/2" dia) Onions, raw
1 cup, grated Carrots, raw
1 head, small (about 4-1/2" dia) Cabbage, fresh
6 cup (8 fl oz) Chicken Broth
1 tbsp Sesame Seed Oil
1 tsp Garlic powder
1 tsp Ginger, ground
1 tsp Salt
2 serving Green Onion (fresh-1 stalk)
Directions
1. Using a large pot, brown the ground pork on medium heat. Set aside when cooked and discard the fat.
2. Melt the coconut oil in the pot on medium heat and 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, sesame seed oil, 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 taste and top the soup with sliced green onion to serve.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user CARLIR.
2. Melt the coconut oil in the pot on medium heat and 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, sesame seed oil, 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 taste and top the soup with sliced green onion to serve.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user CARLIR.