This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste. Shrimp Pho with Vegetables Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to […]
This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.
Shrimp Pho with Vegetables
Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Bahn Mi Rice Bowls.
I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…
I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
This potsticker soup is so easy that I can hardly stand it. Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible! Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut […]
This potsticker soup is so easy that I can hardly stand it.
Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!
Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.
I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway.
But!
I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!
So I figured, why not throw those in?
Um, it was SO GOOD. A moment of brilliance – not really, but you know.
I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.
This is just a win all around!
The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.
That’s it!
You can season this and flavor it to your liking.
And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!
See? Ridiculously easy.
I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too!
What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something.
I think I might be the most excited that this is now a part of my recipe rotation!
Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Or…
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Origin of French Onion Soup
As the name suggests, French onion soup originated in France. Specifically, it’s believed that King Louis XV created it for a party when he was running low on ingredients (thank goodness for onions).
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from the wide variety of produce to their budget-friendly pantry goods, like pasta, grains, and coffee (pro tip: Don't toss those used grounds!).
It’s become more and more common for all of us to ship everything straight to our doorsteps, especially during these times. There are definitely some silver linings to this shift: It’s convenient, safe, and has created a new daily highlight of checking for deliveries.
This Slow Cooker Beef and Barley Stew is the ideal winter comfort food. This thick, hearty stew is full of beef, root vegetables, barley and Guinness beer for maximum flavor with minimum effort. Here in the Midwest, we are in the thick of winter. It’s not unusual to get an ice storm one day followed …
This Slow Cooker Beef and Barley Stew is the ideal winter comfort food. This thick, hearty stew is full of beef, root vegetables, barley and Guinness beer for maximum flavor with minimum effort.
Here in the Midwest, we are in the thick of winter. It’s not unusual to get an ice storm one day followed by a few inches of snow the next day.
What a joy. (Can you feel me rolling my eyes when I say that?)
But when the weather is cold and messy and unpredictable, I very predictably want to cozy up with a warm bowl of soup or stew.
My favorite right now? This super hearty Slow Cooker Beef and Barley Stew.
Soup season is the best season, so I’m sharing 20 of my best soup recipes today for you! While I enjoy soup all year round, right now it’s reeeeeally soup season. Right?! It’s cold and snowy and we all need some comfort. Even if it’s not snowy where you live, I’d say that January is […]
Soup season is the best season, so I’m sharing 20 of my best soup recipes today for you!
While I enjoy soup all year round, right now it’s reeeeeally soup season. Right?!
It’s cold and snowy and we all need some comfort. Even if it’s not snowy where you live, I’d say that January is prime soup season, so here we are. I don’t discriminate against any type of soup – give me a chili, a broth-based soup, a creamy soup, a soup with pasta, a hearty meat-filled one, classic chicken noodle or plain and creamy bisque. Seriously, I love ’em all.
I try to include a soup recipe each week in my weekly menu in the chillier months, but wanted to list a bunch here in case you want to go on a soup-making binge. I love to make a big batch and freeze some (it’s one thing that I don’t mind freezing at all!) and it’s such a perfect recipe to prep for lunches or a busy week ahead. Cannot be beat!
I also have a few more soup recipes up my sleeve this season, so stay tuned…
Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.
It’s a 1-pot recipe with warming spices, creamy coconut milk, and sne…
Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.
It’s a 1-pot recipe with warming spices, creamy coconut milk, and sneaky red lentils for a protein and fiber boost. Let us show you how it’s done!
While experimenting for our guide to beans and lentils in the Instant Pot, we learned a couple things about red lentils.
I could not be more excited about these chickpeas and dumplings! This is literally a hug in a bowl. I promise it will be your new favorite thing! If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort […]
I could not be more excited about these chickpeas and dumplings!
This is literally a hug in a bowl. I promise it will be your new favorite thing!
If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort food – creamy, comforting, cozy – basically the perfect meal when you’re in need of some comfort. Or when it’s a chilly day.
It’s also a recipe that so many people love!
I love that this is a mix of soup and stew. It’s so creamy and hearty and wonderful. Truly, it can’t be beat!
This recipe here is basically my chicken and dumplings recipe, scaled down a bit. With chickpeas swapped for the chicken. The chickpeas definitely add an interesting element to the soup. I LOVE THEM. They have a bit more texture than the shredded chicken, of course. But if you’re looking for a vegetarian option, or just a non-chicken option, this is it!
Honestly, I’ve made the chicken and dumplings before without the chicken, when I just didn’t want it! But it just wasn’t hearty enough. I’ve made chicken and mushroom dumplings too, but the mushrooms aren’t the texture I was going for. You know?! This could become a bit of a clean-out-the-fridge meal if you’d like. Today, I stuck to the classics.
So enter… the chickpeas!
Yes, the chickpeas add a bit of texture, but they also make the dish more satisfying and filling. It’s the perfect winter meal. It comes together in a little over 30 minutes, tastes like heaven and is the coziest, comforting dish that I can imagine.
Of course, I don’t miss the chicken at all. Emilia ate the bowl like she couldn’t wait for another! Eddie doesn’t need to know about the lack of chicken here… ha!
This chickpeas and dumplings recipe is a perfect vegetarian solution to creamy chicken and dumplings! Just as delicious, made with chickpeas!
Course Main Course
Cuisine American
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
3tablespoonunsalted butter
1small sweet onion,diced
2medium carrots,peeled and diced
2celery stalks,diced
2garlic cloves,minced
kosher salt and pepper
1/2teaspoonchopped fresh rosemary
1/2teaspoonchopped fresh thyme
3tablespoonsall-purpose flour
3 to 4cupschicken stock or vegetable stock
115 ounce can of chickpeas, drained and rinsed
1/4cupheavy cream
chopped fresh parsley,for topping
herbed dumplings
1cupall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
½teaspoonpoultry seasoning
1large egglightly beaten
½cupbuttermilk
Instructions
Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the chicken stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
Sprinkle with parsley and serve!
I’d like to nap on that little puffy dumpling cloud!
If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…swe…
If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…sweet potatoes! My favorite vegetable! It has the most vibrant, rocking orange color that I’m absolutely obsessed…
