A quick and easy egg roll soup recipe bursting with fresh vegetables and bold flavors in a light broth that can easily we tweaked for low carb or keto diets.
It has finally finally cooled off! I don’t know about the rest of y’all but we were breaking temperature records here in South Carolina with the hottest days ever recorded in October.
Man, dang! As a southerner, I am resigned to the unbearable heat of the “dog days” of summer. You just pretty-much know that everything in your yard is going to die in August and it’s OK because you just don’t care anymore.
But when we’re still seeing 100+ degree highs with 100% humidity in October, I just about reach my breaking point. Everybody else in the country is posting cute flannel shirts and pumpkin spice lattes on social media and I’m sleeping in my draws with two fans on just get through the night!
So, anyway, aside from the fleece hoodies and boots I’ve been dreaming about, I’ve also been seriously jonesing for soup weather!
Soups, stews, chowders and chilis are my favorite! There’s nothing better than a chilly day, football on the tube and a pot of something warm and delicious on the stove!
We had our first cool weekend (well, the highs were in the 80’s but at least it wasn’t in the 100’s!) so I knew I wanted to put some soup on! I’d seen a few recipes for this soup floating around and wanted to make it myself! Using my Egg Roll Stir-Fry recipe as a base, I camped out in the kitchen and made this gorgeous soup!
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