Name: Paleo Egg Roll Soup (Whole30, AIP) Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Indian
Ingredients: 2 cups ripe mango chunks (about 300 g); 1 cup plain yogurt (240 ml); 1/2 cup milk (120 ml); 2 tablespoons sugar or honey; 1/4 teaspoon ground cardamom (optional); 1/2 teaspoon vanilla extract (optional); 1 cup ice cubes

Jump to Recipe·Leave a Review

I love making this Paleo Egg Roll Soup when I want something warm, nourishing, and packed with flavor. It has all the comforting taste of an egg roll filling but in a light and satisfying soup that feels wholesome and easy to prepare. Paleo Egg Roll Soup (Whole30, AIP) Recipe

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s simple, healthy, and incredibly flavorful. I enjoy how the broth absorbs all the savory ingredients while still feeling light enough for any time of the year. It’s also perfect for meal prep, and I can easily customize the vegetables and protein based on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil or avocado oil
500 g ground chicken or ground turkey
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth (960 ml)
4 cups coleslaw mix or shredded cabbage (about 300 g)
1 cup shredded carrots (100 g)
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper (omit for strict AIP if needed)
2 green onions, sliced (optional for garnish)
1 tablespoon sesame oil substitute or extra olive oil (optional)

Directions

I start by heating the oil in a large pot over medium heat. Then I add the ground chicken or turkey and cook until browned, breaking it apart as it cooks.

Next, I stir in the diced onion, garlic, and grated ginger. I cook everything for a few minutes until fragrant and softened.

I pour in the chicken broth and bring the soup to a gentle simmer. Then I add the coleslaw mix and shredded carrots, stirring everything together.

I season the soup with coconut aminos, apple cider vinegar, sea salt, and black pepper if I’m using it. I let the soup simmer for about 10–15 minutes until the vegetables are tender but still slightly crisp.

Before serving, I drizzle a little extra oil on top for richness and garnish with sliced green onions if desired.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes

Variations

I sometimes use ground beef instead of chicken for a richer flavor. When I want extra vegetables, I add mushrooms or zucchini. For more spice, I mix in a little crushed red pepper if I’m not following AIP guidelines.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium heat or in the microwave until hot. I also find that the flavors deepen even more after a day in the fridge.

FAQs

Is this soup really Whole30 compliant?

Yes, I use compliant ingredients like coconut aminos and avoid added sugars to keep it Whole30 friendly.

Can I make this recipe AIP compliant?

I can make it fully AIP by omitting black pepper and checking that all ingredients fit AIP guidelines.

Can I freeze this soup?

I freeze it in airtight containers for up to 2 months, and it reheats very well.

What can I use instead of coconut aminos?

If I’m not following Paleo or Whole30 rules, I sometimes substitute low-sodium soy sauce or tamari.

Can I add noodles to the soup?

I occasionally add zucchini noodles or sweet potato noodles for extra texture while keeping it Paleo-friendly.

Conclusion

I always enjoy making this Paleo Egg Roll Soup because it’s comforting, flavorful, and easy to put together. It delivers all the savory goodness of an egg roll in a healthier and lighter form, making it one of my favorite soups for busy days or cozy evenings.