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+ servings

Vegan Egg Roll Soup

Kelly Jensen
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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine American, Asian
Servings 6
Calories 110 kcal

Ingredients
  

  • 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

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.

Nutrition

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