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.
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.