Soothing vegan potsticker soup is packed with onions, garlic, kale, and carrots. It’s a satisfying and warming soup for chilly days. This soup uses frozen potstickers. That means lunch is ready in no time. Prefer something on the spicy side? Add a spoonful of gochujang or squeeze of sriracha for extra heat.
It seems like almost everyone I know is battling a cold or flu right now. The frigid temperatures outside are keeping everyone inside – co-mingling germs and passing on coughs and sneezes. (It’s no wonder my cold kicking vegan miso soup has seen an uptick in popularity recently!)
I’ve been grappling with a cold of my own. I thought I’d beaten it, but after spending a few days in icy Minneapolis, it had a resurgence. That means lozenges, tissues, and vegetable-packed soups have been de rigueur.
Vegan potsticker soup
Lately I’ve been making batches of vegetable-packed vegan potsticker soup.
When your throat is sore, there’s nothing like warm, soothing liquids to mellow that sting. Plus, I feel like I’m doing my body some favors by sending plenty of garlic, onions, and kale its way.
For the potstickers, I use frozen potstickers from Trader Joe’s. They’re called Thai vegetable gyoza. But of course, use whatever vegetable potstickers you prefer.
I always have potstickers in the freezer to use as a side for a stir-fry or on their own as a snack. But they also add something hearty to a soup. Plus, when they break open in the soup, the thinly chopped vegetables inside come pouring out, adding a variety of textures to the soup.
How to cook the potstickers
You have a few options when it comes to cooking the potstickers.
Cook the potstickers in the soup itself
The easiest option is putting the frozen potstickers straight into the soup when the broth is added. The potstickers warm up as the flavors meld in the soup. The potsticker wrappers are on the softer side this way.
Note: If you’re saving some soup for later, remove the potstickers from the soup before refrigerating and store them separately. The potstickers will continue to soak up the liquid from the soup. If they’re left in there too long, the potstickers will be waterlogged & less than satisfying texture-wise.
Cook the potstickers in a skillet according to package directions
For a crispier texture and potstickers that are less likely to fall apart, make the potstickers in a skillet according to the package directions. Then just add them to individual bowls when serving.
Directions usually call for browning one side in a skillet with a drizzle of oil, flipping the potstickers, adding a splash of water & a lid, lowering the heat, and allowing the potstickers to steam the rest of the way until done.
Cook the potstickers in the air fryer
If you like a really crisp exterior, make the potstickers in the air fryer. Give them a spritz of oil, and cook at 400 degrees for about 10 minutes, stopping once to shake.
Depending on the amount of potstickers in the air fryer, it may take less than 10 minutes. So it’s good to keep an eye on them at the end.
Filling out the rest of the vegan potsticker soup
Scratchy throats love broth-y soups. So for the vegan potsticker soup base, I’m using no chicken-style vegetarian Better Than Bouillon. However, you can use your preferred vegetable broth instead or one or two of the vegetable bouillon cubes of your choosing.
All of that warm liquid is good for the sinuses, and so is a little heat. I always have gochujang in my refrigerator for bulgogi tofu bowls or kimchi reubens. It seemingly lasts forever, and a little bit goes a long way in terms of flavor. If you don’t have any or you’re not that into spiciness, leave it out or go with a squeeze of sriracha instead.
Finally, the soup is filled with plenty of garlic, onions, carrots, celery, and kale.
Feel free to play with the vegetables depending on your own preferences. Swap any out for mushrooms or bok choy. Add a bit of zested ginger with the garlic. Sometimes I add a dollop of kimchi to the soup, just before serving, for extra probiotics and flavor. There are endless possibilities!