Healthy Egg Roll Soup Recipe – Low Carb Dinner Idea
This healthy egg roll soup is a lighter twist on the classic egg roll. Packed with lean ground turkey or chicken, fresh cabbage, carrots, and green onions simmered in a savory broth, it’s nutritious, flavorful, and easy to make. Perfect for meal prep, weeknight dinners, or when you’re craving a cozy comfort dish without the carbs!
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Ladle
- Airtight containers (for storage/meal prep)
Ingredients
- 1 lb ground turkey (or chicken/pork)
- 1 tbsp sesame oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 cups chicken or vegetable broth
- 4 cups cabbage, shredded
- 2 medium carrots, julienned
- 1 cup mushrooms, sliced
- 3 tbsp soy sauce, tamari, or coconut aminos
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
- Garnishes: green onions, sesame seeds, lime wedges, chili oil
Instructions
- Brown protein: Heat sesame oil in a large pot. Add ground turkey and cook until browned.
- Add aromatics: Stir in onion, garlic, and ginger. Cook until fragrant.
- Build broth: Pour in chicken or vegetable broth. Add soy sauce/tamari and stir.
- Add veggies: Mix in cabbage, carrots, and mushrooms. Simmer for 15–20 minutes until tender but not soggy.
- Season: Adjust with salt, pepper, and chili flakes.
- Serve: Ladle into bowls and garnish with green onions, sesame seeds, lime, or chili oil.
Notes
- Protein swaps: Use chicken, shrimp, or tofu.
- Vegetarian option: Replace meat with edamame or tofu and use veggie broth.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Meal prep tip: Store in airtight containers for up to 4 days or freeze for 2 months.
- Pro tip: Add cabbage toward the end of cooking to keep it crisp-tender.