Potsticker Soup Recipe - The Herbeevore (2024)

This potsticker soup recipe uses fresh vegetables, frozen dumplings, and a quick flavorful broth – ready in 15 minutes! Great as a light lunch or dinner idea, this potsticker soup is versatile and can be loaded with any veggies you love.

Great to serve as an appetizer with rice, proteins, or a stir fry lo mein.

This 15-minute potsticker soup recipe is great for those days when you want a tasty and delicious meal, but don’t feel like cooking.

I used frozen pot sticker dumplings for this recipe as I feel like I always have a few bags in my freezer. I stock up on vegetable pot stickers when they are on sale so I can cook them for a quick meal anytime.

This Veggie Potsticker Soup Recipe Is:

• Bright
• Fresh
• Hearty
• Versatile
• Loaded with Flavor
• Ready in about 15 minutes
• Vegan, vegetarian, and can be gluten free (all the ingredients are V + GF, just make sure the pot sticker dumplings are too!)

Grow Sprouts Indoors for A Nutritious Crunch All Year Long!

I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier! All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water.

An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup.

Easy Recipes with Pot Stickers

This vegan pot sticker soup recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a quick home cooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a simple meal can be on your table in no time. Even faster than ordering takeout!

What’s In This Vegan Potsticker Soup Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Potstickers: I used frozen vegan potstickers (Trader Joe’s has an amazing vegetable gyoza!), but you can use homemade or fresh pre-made dumplings too. If you are gluten free, you can use a gluten free version and it will taste just as amazing.
• Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium.
• Carrot, freshly shredded
• Ginger: freshly grated
• Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
• Fresh garlic cloves
• Bean Sprouts: I’ve been sprouting my own in my countertop lately, and I try to throw a handful of sprouts in everything.
• Other add-ins (optional) if you have any water chestnuts or these great cans of baby corn on hand, this would be a great dish to add them into! Or add fresh or frozen pea pods, peppers, or green onion for extra fresh flavor!

Another great thing about this soup is that is a super budget-friendly recipe, and is inexpensive to make. I can sometimes find bags of pot stickers for $1 at the store, so I stock up my freezer.

How Do I Make This Vegan Pot Sticker Soup Recipe?

1. Cook potstickers according to package instructions. Set aside.
2. In a medium pot, heat the vegetable stock until boiling. Add the carrots, ginger, soy sauce/tamari, garlic, and bean sprouts. Stir and cook for 2 or 3 minutes until the sprouts begin to soften.
3. Divide the pot stickers evenly among 2 bowls, and ladle soup broth over them. Enjoy!

More 30 Minute Soup Recipes You’ll Love!

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About the Author: Kelly Jensen