I’m a busy gal. And as much as I love to cook, sometimes I flat out don’t want to — especially after a long day at work. And since I get home late more often than not, I like having go-to dinner options that I can make relatively quickly…without feeling like I threw my concept of healthy eating right out the window the second I walked in the door.
This soup is a super easy meal to make during the week, especially if you chop all the veggies beforehand like I did. In literally 15 minutes, you’ll have a warm, filling, delicious soup that’ll blow any frozen meal (blech) out of the water. And come on — it doesn’t get much simpler than throwing everything in a pot, people!
Weeknight Wonton Soup (serves 4)
Adapted from Real Simple
What you need:
- 2 32-ounce containers of low-sodium chicken broth (or vegetable broth)
- 1 heaping tablespoon of jarred minced ginger
- 1 16-ounce bag of frozen potstickers in whatever variety you like
- 2 medium carrots, halved lengthwise and thinly sliced
- 8 ounces sliced mushrooms, whatever variety you like
- 2 cups frozen shelled edamame
- 2 cups baby spinach
- 2 tablespoons low-sodium soy sauce
- Salt and pepper, to taste
- 4 scallions, thinly sliced
- 1/4 cup salted peanuts
- Sriracha (optional)
- A drizzle of sesame oil (optional)
How you do it:
- In a large pot, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, about 8 to 10 minutes
- Add the mushrooms and edamame and simmer until heated through, about 3 minutes.
- Stir in the spinach, soy sauce, salt and pepper.
- Serve and garnish with scallions, peanuts, Sriracha and sesame oil.