Diabetic-Friendly Egg Roll Soup
Diabetic-Friendly Egg Roll Soup
All the bold, savory flavors of an egg roll — without the wrapper. This cozy, low-carb soup is hearty, comforting, and incredibly satisfying. One bowl is never enough
Ingredients
- 1 lb ground pork or chicken
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 cups chicken broth (low sodium)
- 3 cups green cabbage, shredded
- 1 cup celery, sliced
- 1 cup carrots, thinly sliced
- 2 tbsp soy sauce or coconut aminos
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 green onions, sliced
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add ground meat and cook until browned, breaking it apart.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Pour in chicken broth, soy sauce, pepper, and red pepper flakes.
- Add cabbage, celery, and carrots.
- Simmer 15–20 minutes until vegetables are tender.
- Taste and adjust seasoning. Garnish before serving.
Tips
- Slice vegetables thin for faster cooking and better texture.
- Use coconut aminos for a lower-sodium option.
- Add a splash of rice vinegar for extra egg-roll flavor.
- This soup tastes even better the next day — perfect for meal prep.
- Freeze leftovers in individual portions for easy diabetic-friendly meals.
Nutrition Information (per serving, approx.)
- Calories: 220–250
- Carbohydrates: 8–10 g
- Fiber: 3–4 g
- Net Carbs: 5–7 g
- Protein: 18–20 g
- Fat: 14–16 g
- Sugar: <3 g
