Easy Potsticker Soup

We are always looking for easy healthy recipes for weeknight meals, especially as we begin a new year! This recipe for Easy Potsticker Soup fits perfectly into that category. We made this tasty soup with ready-made vegetarian potstickers and a delicious homemade vegetable stock that will have you wondering why you’ve ever bought boxed broth. 

Making Vegetable Broth

Making vegetable broth is one of the easiest things to do, and once you make it you’ll be amazed at how much better it tastes than store-bought versions. And-bonus-there’s no skimming off any fat that might be found in most meat based broths! Making the broth requires just one pot and some basic vegetables you probably have on hand. Save your vegetable scraps when preparing meals (celery tops, onion and garlic skins, carrot peels, etc) in a bag and place in the freezer. When you’re ready to make your broth just pull the bag out of the freezer and partially thaw your vegetables before making your broth. We like to make a double batch of broth and freeze it in 1-2 cup quantities to use as a base for rice, quinoa, vegetable dishes and braising chicken and other meats

Ingredients for Broth

• 10 cups water
• 4 cloves garlic whole
• 1 onion cut in half
• 15 mini carrots of 3 large carrots
• Celery  leaves, 4 ribs and root
• 1 tbsp peppercorns
• 2 bay leaves
• 1 sprig rosemary
• salt and pepper

Wash the vegetables to remove any dirt. If you’re using scraps that you have frozen, remove the bag from the freezer and allow to partially thaw. It is not necessary to peel the onions, garlic 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 or better yet compost them in your garden! Once the broth has cooled, transfer it to airtight containers or freezer bags and store in the freezer if not using it immediately. 

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Let’s Put Together This Recipe For Easy Potsticker Soup

Here’s what you need…

• 1 bunch green onions
• 2 cloves garlic minced
• 1 ½ tbsp Sesame oil 
• 1 tbsp Low Sodium Soy sauce
• 6-8 mini carrots sliced
• 8 cups vegetable broth 
• 8 shiitake mushrooms sliced
• 16 Frozen Vegetable potstickers
•  2 cups fresh spinach

Cut the 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. Cook and stir until onion and carrots begin to soften, about 5 minutes. This is the point at which your kitchen (and house!) will begin to smell amazing. Pour in the prepared vegetable broth and add the mushrooms; cover and bring to a boil. Reduce to simmer and add potstickers. Cover and let return to a simmer. Cook until the potstickers float, about 7. Add in spinach at the very end. The spinach will wilt after a few minutes in the hot broth. Sprinkle with chopped green onions before serving.  Now enjoy this Easy Potsticker Soup for a delicious warm body feeling.

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