Vegetable Gyoza Soup

Last night, which was Meatless Monday in our house, I made this quick and tasty soup.  Both my kids and husband asked for seconds, so you know it had to be good!  Took me no more than 10 minutes to prep: and in twenty we had a hearty, nutrient rich soup – with enough leftovers for lunch today.

Vegetable Gyoza Soup

Makes 8, 1 1/2 -cup servings

8 cups vegetable broth (I use 8 cups water and mix in about 5-6 tsp Better Than Bouillon reduced sodium vegetable base)

1 bunch kale, trimmed of stalks and cut into bite-size pieces

1 bunch green onions, about 6, thinly sliced white and green

1 large carrot, grated (or purchase shredded carrots, use 1/2 cup)

1 bag frozen Trader Joe’s Thai Vegetable Gyoza (do not thaw) – these are yummy potstickers you can find at TJ’s

Procedure:

1.  In a large stockpot bring vegetable broth to a simmer.  Add kale and allow to simmer for a few minutes.

2.  Add scallions, carrot and frozen vegetable gyoza and allow to simmer for approximately 5- 8 minutes.  Try not to over stir so that gyoza do not break.

Serve immediately!

vegetable gyoza soup

 

 

 

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