Easy Potsticker Soup
Make a healthy soup full of Asian flavors just by using ready-made vegetarian potstickers and some homemade vegetable broth. Enjoy this Easy Potsticker Soup for a satisfying and delicious meal.
Ingredients
Homemade Vegetable Broth
- 10 cups water
- 4 garlic cloves whole
- 1 onion cut in half
- 3 large carrots
- 4 celery stalks including leaves
- 1 tbsp peppercorns
- 2 bay leaves
- 1 sprig rosemary
- salt & pepper to taste
Potsticker Soup
- 1 bunch green onions
- 1½ tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 8 mini carrots sliced
- 2 garlic cloves minced
- 8 cups vegetable broth homemade
- 8 shiitake mushrooms sliced
- 16 vegetable potstickers frozen
- 2 cups fresh spinach
Instructions
Homemade Vegetable Broth
- Wash the vegetables to remove any dirt. It is not necessary to peel the onion or the carrots.
- Add all ingredients to a large stock pot. Pour in 10 cups of water and bring to a boil.
- Cover with a lid, reduce heat to simmer and cook for approximately 1 ½ hours.
- After the broth is done cooking, pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard vegetables.
- Once the broth has cooled you can transfer it to an airtight container and store it in the refrigerator or to place in a freezer container to be used later.
Potsticker Soup
- Cut scallions and separate the white pieces from the green.
- Heat sesame oil in a large stock pot over medium heat. Stir in the scallion whites, soy sauce, carrots, and garlic. Sautee and stir until onion and carrots begin to soften, about 5 minutes.
- Pour in the vegetable broth and add the mushrooms, then cover and bring to a boil.
- Reduce heat to simmer and add potstickers, cover and return to a simmer. Cook until the potstickers float, about 7 minutes.
- Add in the spinach just before you are ready to serve. The spinach will wilt after a few minutes in the hot broth. Laddle into bowls and sprinkle with chopped green onions before serving.
Notes
- If you prefer to use meat-filled potstickers, go ahead!
- When choosing vegetables for the broth, we suggest staying away from broccoli, cabbage, cauliflower, and Brussels sprouts.
- This recipe makes a large pot of soup. Freeze the leftovers for those times when you don't have time or don’t feel like preparing dinner. Plus, this soup is great when you're feeling under the weather and what’s better than a hot bowl of soup to make you feel better!
Nutrition
Calories: 118kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 214mgPotassium: 93mgFiber: 2gSugar: 3gVitamin A: 1690IUVitamin C: 6mgCalcium: 23mgIron: 1mg
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