Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple
- 64 ounces low-sodium vegetable or chicken broth
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
- 2 medium carrots, halved lengthwise and sliced
- 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
- 2 cups frozen shelled edamame
- 1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
- 1 tablespoon low-sodium soy sauce
- kosher salt
- 4 scallions, sliced
- In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
- Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
- Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.
Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.
See recipe for nutritional information.
Liz's Rating: 9.5/10
Tim's Rating: 9/10