And all so: Spring Roll Soup ? Huh?
Ohhh yes people, spring roll soup. Wonderfully hearty spring roll soup with roasted minced meat, carrots and cabbage to be exact. Add ginger, soy sauce and a dash of fish sauce for a proper Asian flavor.
I’ll tell you, this 30-minute Low Carb (!) Soulfood is the best thing that can happen to a spring roll. Hearty and spicy and filling and comforting-warm and then also jut for the hips.
First things first: I love the soup, especially during the week. If I fancy a hearty soulfood, but have had plenty of pasta for lunch, I’ll gladly treat this Low Carb soup.
Oh, and if your loved ones are eating and you are afraid that they will not get full (so I have an ever-hungry candidate, Zuhuus, after all;)), just add rice. You can give it tiptop with the soup.
30-minute Spring Roll Soup – Here’s how it works
For the soup, you’re the first to fry the minced meat in a nice brown color. Then you crush the onion in a few olive oil for a few minutes before adding carrots, cabbage, knobi, ginger and vegetable broth. Now let it cook for 15 minutes. Finally, you have to taste the soup only with soy sauce and fish sauce, done.
Incidentally, I like to eat the soup with a few quick toppings. I find spring onions grande, as well as a little parsley and sesame seeds. Sprouts are also great.
Tip for all vegetarians and vegans : You can veganise the soup by simply using mushrooms instead of minced meat. You roast it in a little olive oil nice and crunchy and everything else does the same. Fumbled, wa?
I hope you will love this recipe!
The Spring Roll Soup is:
- Packed with crispy hamburger, carrots and cabbage.
- Asian by soy sauce and ginger.
- Low Carb Soulfood.
- Ready in 30 minutes.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Spring Roll Soup (Low carb)
piece of ginger
mixed organic minced meat
EL olive oil
EL soy sauce
- Fish sauce to taste
- salt and pepper
Toppings: Spring Onions
[ 19459001] Fry the hack in a large pot for a few minutes until it is brown. Remove from the pot and put on a plate.
In the meantime peel the onion and garlic and finely chop. Cut the cabbage into bite-sized pieces. Peel and dice the carrot. Peel ginger and finely dice.
Add olive oil to the pot. Fry the onion for a few minutes. Add garlic, cabbage, carrot, ginger, hamburger and broth. Bring to a boil, then reduce heat and simmer for 15 minutes over low heat.
Season with soy sauce, fish sauce, salt and pepper and enjoy with toppings.
Reader’s tip: Soybean seedlings or sprouts are great as a soup inlay.