Spring Greens Soup with Chicken & Vegetable Dumplings

Spring Greens Soup with Chicken & Vegetable Dumplings

Ingredients

2 tbsp olive oil
1 large leek*, cleaned and thinly sliced
3 cloves garlic, finely chopped
1 tbsp freshly grated ginger (or 1 tsp dried ginger)
Zest of ½ a lime
1 tsp salt, plus extra as needed
¼ tsp pepper, plus extra as needed
8 cup low-sodium chicken or vegetable broth
2 pack Bibigo Chicken & Vegetable Steamed Dumplings
1 cup snow peas, thinly sliced (or frozen green beans)
1 tbsp soy sauce
3 cup chopped kale*
2 cup baby spinach*
Juice of 1 lime
¼ cup cilantro, coarsely chopped, plus extra for serving
1-2 scallions, thinly sliced, for serving
Sesame seeds, for serving
Lime zest, for serving

 

* Leek can be substituted with ½ a large onion; kale and spinach can be substituted with any greens

  1. Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil. Add the leeks, garlic, ginger, lime zest, ¼ tsp of the salt, and pepper and sauté for 2-3 minutes, stirring frequently.
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  2. Add the chicken broth and remaining ¾ tsp salt and bring to a boil. Once boiling, reduce heat to medium, cover, and simmer for 15 minutes.
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  3. Add the Bibigo Chicken & Vegetable Steamed Dumplings, and raise heat to high. Once simmering, reduce heat slightly, and cover. Cook for an additional 3-5 minutes or until heated through and dumplings float to the top.
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  4. Remove lid and add the snow peas and soy sauce. Simmer for 1-2 minutes. Add the kale and spinach and stir until wilted. Remove from heat.
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  5. Let soup cool for a few minutes, then stir in the lime juice and cilantro. Season to taste with additional salt and pepper and serve with extra cilantro, scallions, and sesame seeds. Finish the soup with a few grates of fresh lime zest.
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