Egg Roll Soup


1 pound ground turkey or chicken
• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped into bite-sized pieces
• 6–8 cups low sodium chicken or vegetable stock
• 2 teaspoons ground ginger
• 1 teaspoon toasted sesame oil


  1. Add ground meat to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the meat to a separate plate, and set aside.
  2. Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
  3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
  4. Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.