Ingredients
Scale
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth (ensure Whole30 and Paleo compliance)
- 1/4 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 head green cabbage, shredded
- 2 carrots, shredded
- 2 celery stalks, thinly sliced
- 1/4 cup chopped green onions, for garnish (optional)
Instructions
- Heat avocado oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned.
- Add chopped onion, minced garlic, and minced ginger to the pot. Cook until the onion is softened, about 5 minutes. Stir in red pepper flakes (if using).
- Pour in chicken broth, coconut aminos, apple cider vinegar, and sesame oil. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded cabbage, shredded carrots, and sliced celery to the soup. Cook until the vegetables are tender-crisp, about 5-7 minutes.
- Serve hot, garnished with chopped green onions (if desired).
Notes
For a thicker soup, you can add a slurry of tapioca starch (1 tablespoon tapioca starch mixed with 2 tablespoons cold water) during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg