OKAY. Guys. This soup is so delicious, chock-full of goodness, and it’s sooooo EASY. The only skills you need are chopping skills, which are pretty rudimentary.
So let’s talk soup. First of all, if you’re not in love with pot stickers, you should be. They’re soft little dumplings filled with chicken or beef or pork (I’m sure there are veggie ones, too!). They’re heavenly and can totally stand on their own as an entree, but on a chilly fall day they also make a meaaaan soup. We’re also throwing in some really good veggies like bok choy, carrots, celery, and brussel sprouts. All that combined with some serious sauciness makes for a combo that’ll keep your spoons BUSY. Ok sorry.
Back to the soup.
First thing you’ll need, a soup pot (duh). Start off with 10 cups of the broth of your choice (veggie, chicken, beef, etc). I always make my own using bouillon cubes or packets – saves room in the pantry and it’s pretty cost effective. Start heating it up on medium high.
Next, get to chopping on your veggies. Since this is a pretty “floaty” soup, it adds a fun touch if you chop and dice these veggies different ways. I minced the garlic and ginger, diced the celery and green onions, cut thin strips of carrots, and sliced 1-inch leaf portions of the bok choy, discarding the white stem. I used small brussel sprouts and left them whole.
The first ones in the pot were the green onions, garlic, ginger, and celery. If you want to speed up the process a little bit, put the carrot slices and brussel sprouts in a ceramic bowl with a splash of water and give them a minute or two to get tender before stirring them into the soup.
Let’s move on to some sauciness. Stir the rice vinegar, sesame oil, and soy sauce into the broth. Then add in your bok choy / spinach.
I picked up these ready-to-go potstickers from Trader Joe’s. Trust me, you’ll want to keep these on hand from now on. Stick em in the soup and they’ll soften up perfectly. Keep on stirring it for a 5-7 minutes until it’s thoroughly heated.
Then seeeeerrrve! A dash or two (or five) of sriracha sauce wouldn’t hurt, either.
Enjooooooyyyy!
Authorsarahjoy 10 cups your choice broth (chicken, beef, veggie)
2 garlic cloves, minced
1 bundle of green onions, chopped
1 small freshly minced ginger root
2 cups brussel sprouts, fresh or frozen
2 carrots, thinly sliced
2 celery stems, diced
1 bundle of fresh bok choy (or spinach), chopped
1 package Trader Joe's frozen potstickers
1 tsp sesame oil
2 tbsp soy sauce
3 tbsp rice vinegar
1
In a large pot, heat the broth over medium high heat. Add in chopped veggies, leaving out the bok choy. Let it simmer for 10 minutes OR until the veggies are all tender. Stir in the rice vinegar, soy sauce, and sesame oil. Add in the bok choy and potstickers, and let it all heat together for another 5-7 minutes.
Serve right away with a dash of sriracha sauce!
Ingredients
10 cups your choice broth (chicken, beef, veggie)
2 garlic cloves, minced
1 bundle of green onions, chopped
1 small freshly minced ginger root
2 cups brussel sprouts, fresh or frozen
2 carrots, thinly sliced
2 celery stems, diced
1 bundle of fresh bok choy (or spinach), chopped
1 package Trader Joe's frozen potstickers
1 tsp sesame oil
2 tbsp soy sauce
3 tbsp rice vinegar
Directions
1
In a large pot, heat the broth over medium high heat. Add in chopped veggies, leaving out the bok choy. Let it simmer for 10 minutes OR until the veggies are all tender. Stir in the rice vinegar, soy sauce, and sesame oil. Add in the bok choy and potstickers, and let it all heat together for another 5-7 minutes.
Serve right away with a dash of sriracha sauce!
