Potsticker Soup
Ingredients
1 tbsp coconut oil
2 large carrots, peeled and sliced
1 red onion, sliced
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
2” piece ginger, grated (about 2 tbsp grated ginger)
1 bunch cilantro, finely diced
6 cups bone broth
2 tbsp reduced sodium tamari
16 oz frozen potstickers
Instructions
Heat a Dutch oven or pot over medium heat and add the coconut oil. Once melted, add the carrots, onion, and mushrooms. Sauté until the onions are translucent and the mushrooms release their liquid, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Pour in the broth and tamari, then bring to a simmer. Add the frozen potstickers and cook for 3-5 minutes, or until the potstickers are fully heated through.
Stir in the cilantro just before serving. Enjoy!
Serves: 4 Time: 25 minutes Calories: 294 Protein: 25g Carbs: 23g Fat: 10g
MEAL PREP NOTE: Potsticker soup will stay fresh in the fridge for 2-3 days. If you'd like to store it longer, wait to add the frozen potstickers until reheating. To freeze, do not add the potstickers before storing. Allow the soup to cool completely, then store in an airtight container in the freezer for up to 3 months. When ready to enjoy, add the frozen potstickers while reheating.
