Savoury Soup Perfect for the Fall Season

PERFECT FOR THE FALL SEASON

Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love. “Throw in sweet potato, frozen edamame or any vegetables on hand to make sure your kids get in their greens. It’s also a great way to clear out the fridge,” says Tom Filippou, executive chef for President’s Choice cooking school. “Heat it up and put it in a thermos so they can enjoy a warm and hearty lunch at school.” (NC)

Asian Dumpling + Squash Soup

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

INGREDIENTS

1 tbsp (15 mL) vegetable oil

1 pkg (100 g) shiitake whole mushrooms, stemmed and sliced

1 shallot, thinly sliced

2 cloves garlic, minced

1 Thai bird's-eye pepper, halved lengthwise

1 tbsp (15 mL) fresh ginger, minced and peeled

1 pkg (900 mL) PC ramen broth

8 frozen chicken and vegetable potstickers

1 cup (250 mL) frozen diced butternut squash

2 cups (500 mL) lightly packed baby spinach

2 green onions, thinly sliced

1 tsp (5 mL) sesame seeds, toasted

DIRECTIONS

1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.

2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.

3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.

CHEF’S TIP

Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.

NUTRITIONAL INFORMATION/SERVING

Calories 170, fat 7 g (1 g of which is saturated), sodium 900 mg, carbohydrates 23 g, fibre 1 g, sugars 5 g, protein 6 g.