Soup season never ends. But it’s especially key as the temperature drops and a bowl of soup becomes equivalent to a fluffy cosy sweater. Winter is just around the corner, it’s a perfect time to share with you all my favourite soup recipes which are warming, nourishing, delicious, and can be done in minutes.
Another reason, why I love soup, it helps me to keep my normal weight and fight with winter carbs cravings. Most of the soups I usually cook for dinner are packed with rich in fibre vegetables and immunity-boosting chicken stock. Carbohydrates are important too, they provide the body with the energy it needs, but I usually prefer to reduce it a bit in the evening time.
I’m going to share with you one soup recipe every week in my new blog column Soup of the day.
Let’s start from this aromatic Asian style soup filled with flavourful kimchi dumplings and juicy prawns. The recipe was born when I tried to create something nourishing and delicious using my food leftovers, a dozen of frozen homemade kimchi dumplings and the immune-boosting chicken stock I cook every week. Don’t let your leftovers go to waste, turn them into something surprising.
This comforting chicken soup seasoned with plenty of ginger and garlic takes all the health benefits of garlic and ginger to the next level. The rich and flavourful stock base is the key to this soup.
Soup of the Day: Quick and Easy Prawn and Dumpling SoupCourse: Main Course, SoupsCuisine: Asian, Chinese, Korean, HealthyDifficulty: Easy
Quick and easy aromatic Asian style soup filled with flavourful kimchi dumplings and juicy prawns. This comforting chicken soup packed with a rich in fibre vegetables and immunity-boosting chicken stock. And seasoned with plenty of ginger and garlic takes all the health benefits of garlic and ginger to the next level. The rich and flavourful stock base is the key to this soup.
1500 ml rich chicken stock
250 g frozen raw prawns (peeled)
15 fresh or frozen easy homemade pork, kimchi and mushrooms dumplings
1 carrot, peeled, cut into chunks
1/2 head broccoli, cut into bite-size chunks
2 thumbs of ginger, peeled and roughly sliced
3 whole white parts of spring onion
1 head of garlic, cut it in half horizontally
2 Tbs soy sauce
1 Tbs mirin
1 teaspoon toasted sesame oil
- To serve:
spring onion, chopped
- Bring to the boil the chicken stock. Add ginger, whole white parts of spring onion, head of garlic (cut in half horizontally) and chopped carrot. Reduce heat; simmer broth, uncovered, 10 minutes. Season the soup with soy sauce, mirin and salt.
- Add dumplings and broccoli florets. Gently boil, stirring occasionally, for about 5 minutes, or until dumplings are almost cooked through.
Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.
Discard ginger slices, white parts of spring onion and garlic. Drizzle soup with sesame oil.
- Pour the soup into deep bowls, sprinkle with chopped spring onion. Serve hot with a small bowl of chilli oil.