Brutal cold season got you down? Then we've got just the thing you need. This vegetable pot-sticker soup is not only a warm bowl of goodness, it's also loaded with immunity-boosting ingredients for a dish that will nourish your whole body from the inside out. To make our vegetable pot-sticker soup, follow the recipe below.
- 16 oz low-sodium vegetable broth
- 1 package soup vegetables (a blend of root veggies like carrots, turnips, parsnips, and celery root)
- 2 tbsp soy sauce
- 1/2 in ginger root, grated
- 4 cloves garlic, chopped
- 1 onion, chopped
- 2 bay leaves
- a few sprigs of fresh thyme and rosemary
- 1 package frozen vegetable pot-stickers or gyoza
- 1 scallion, chopped
- red pepper flakes, optional
In a large soup pot, add about 2 tbsp. of water along with the chopped onion, garlic, and ginger. Cook for 2 minutes.
Add veggie broth to the pot and bring to a boil.
Add vegetables, thyme, rosemary, and soy sauce. Let the soup cook covered for 30 to 40 minutes. Test veggies for desired tenderness.
While the soup is cooking, heat frozen pot stickers on the stove according to package directions.
Ladle soup into a bowl to serve, adding pot stickers and sprinkling red pepper flakes and chopped scallion at the end. Make sure to store any leftover pot stickers separately, as they will break apart in the soup.