Vegan Egg Roll Soup Recipe (Keto, Low Carb, Dairy Free)

This Egg Roll Soup Is:

• Packed with flavor
• Super versatile – swap any veggies you have on hand
• Satisfying and will keep you full until dinner
• Vegan and 100% plant based
• Keto and low carb
• Great to meal prep for the week or make ahead!

Whats In This Egg Roll Soup:

• Onion
• Ginger
• Cabbage
• Carrots
• Mushrooms
• Celery
• TVP, textured vegetable protein
• Soy Sauce or Tamari
• Miso Paste
• Sesame Oil
• Green Onion for garnish
• Red Pepper Flakes for heat, optional if you don’t like spice

How Do I Make This Egg Roll Soup?

A Few Other Vegetarian & Vegan Keto Recipes:

• Vegan Big Mac Salad (Gluten Free, Dairy Free, 21 Day Fix)
• Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
• Cheese-y Eggplant Bake (Keto, Gluten-Free, Vegetarian)
• Keto Sheet Pan Eggs (Paleo, Whole30, Vegetarian, Low Carb)
• Vegan Slow Cooker Ratatouille (Paleo, Whole30, Dairy Free, Gluten Free)

As always, if you make this  vegan egg roll soup (or any of my other vegan keto recipes!) be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegan Egg Roll Soup

The Herbeevore

This Egg Roll Soup is one of those vegan keto recipes that will fill you up without the carbs! Loaded with fresh vegetables and plant protein, easy to meal prep and make ahead.

5 from 1 vote

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Appetizer, Soup

Cuisine American, Asian

Servings 6

Calories 110 kcal

Ingredients

  

1x2x3x

• 1 tablespoon vegetable oil
• 1 sweet onion diced
• 1 teaspoon fresh ground ginger root
• 1/2 large head cabbage shredded (about 4 cups)
• 2 carrots slices
• 8 ounces mushrooms sliced
• 4 stalls celery sliced
• 8 cups water or unsalted vegetable stock
• 1 cup TVP Textured Vegetable Protein
• 2 tablespoons soy sauce
• 1 teaspoon Light Sweet Miso Paste
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon Crushed Red Pepper Flakes optional
• 1 green onions optional

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Instructions

 

• In a large soup pot, heat the vegetable oil over low heat.  Add the onion and ginger and saute for about 5 minutes until vegetables begin to soften.  Add the rest of the ingredients to the pot and bring to a boil.
• Reduce the soup to a simmer, and cook on low heat for 25 minutes until all the vegetables begin to soften.

Notes

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Nutrition

Calories: 110kcalCarbohydrates: 15gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 444mgPotassium: 434mgFiber: 6gSugar: 7gVitamin A: 3661IUVitamin C: 32mgCalcium: 116mgIron: 3mg

Keyword Keto Vegetarian Recipes, Vegan Keto Soup, Vegetarian Keto Recipes

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