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–+ servings
pot stickers in broth healthy vegan veggie vegetarian vegetables

Potsticker Soup

Kelly Jensen
This bright and fresh potsticker soup uses fresh vegetables, frozen dumplings, and a quick flavorful broth - ready in 15 minutes!  Great as a light lunch or dinner idea, this soup is versatile and can be loaded with any veggies you love. Great to serve as an appetizer with rice, proteins, or a stir fry lo mein.
5 from 7 votes
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Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Dinner, Lunch, Soup
Cuisine American, Asian, Vegan
Servings 2 servings
Calories 183 kcal

Ingredients
  

  • 1 16 ouce package pot stockers 12 dumplings
  • 4 cups Vegetable Stock
  • 1 carrot shredded
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon soy sauce or tamari use tamari if GF
  • 2 cloves garlic grated
  • 1 cup bean sprouts
  • Optional 1 cup frozen or canned vegetables: water chestnuts, peapods, baby corn, etc.

Instructions
 

  • Cook potstickers according to package instructions. Set aside.
  • In a medium pot, heat the vegetable stock until boiling.  Add the carrots, ginger, soy sauce/tamari, garlic, and bean sprouts.  Stir and cook for 2 or 3 minutes until the sprouts begin to soften.
  • Divide the pot stickers evenly among 2 bowls, and ladle soup broth over them.  Enjoy!

Nutrition

Calories: 183kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 2119mgPotassium: 198mgFiber: 2gSugar: 8gVitamin A: 6108IUVitamin C: 11mgCalcium: 27mgIron: 1mg
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