Description
This delicious dumpling soup combines carrots, spinach, and potstickers in a vegetable broth with hints of garlic and ginger.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large carrot, peeled and julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, thinly sliced
- 6 cups vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 lb frozen vegetable or chicken potstickers
- 3 cups baby spinach
- 2 teaspoons rice vinegar
Instructions
- Heat a little olive oil in a skillet over medium heat. Add the carrots and stir fry for 2-3 minutes.
- Reduce the heat to low and add the garlic, ginger, and green onions. Cook for 1 minute while stirring.
- Add the vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then cook for 5 minutes, or until the carrots are tender.
- Add the dumplings and cook for 3-4 minutes. Do not overcook.
- Remove the pot from the heat and add the spinach. Stir until wilted.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 235
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg