It's dreary, rainy, and I'm feeling lazy. But Thanksgiving is this week and I need to clear out some room in the fridge for the Turkey!
the final dish!
My veg drawers are full of mushrooms, carrots, book choy, cilantro, turnips, and I bet there's a nob of ginger in the freezer. Most of the veg went into the pot, a few into the oven, and in 40 mins soup and some pot stickers (fresh from the freezer) were ready for dinner. Here's how I did it:
- 1 parsnip, peeled and diced
- 1 bunch of baby turnips or one medium turnip, diced
- 5 pulverized cloves of garlic
- 1 leek, rinsed and sliced into half moons
- 1 package of shiitake mushrooms, diced, discarded stems
- 1 package of cremini mushrooms (baby portobellos), diced
- 1 bok choy
- 1 small head of red cabbage, shredded
- 1 bunch of scallions, reserve green part for garnish, slice white part for soffritto
- 1 bunch of cilantro, reserve tops for garnish, chop stems for soffritto
- 2 boxes of beef stock
- 3 cups of water
- 1 tablespoon of grated ginger
- 1 star anise
- soy sauce to taste
- rice wine vinegar to taste
- lemongrass rings
- secret ingredient: Thai Basi Pesto (optional)
- squirt of fish sauce (optional)
- fresh lime (optional for garnish)
- sriracha/garlic chili paste (optional but takes the soup o a whole new level)
- pot stickers (I picked up some at trader joes)
- sesame oil & olive oil for sautéing and roasting
- preheat oven to 425
- chop veg, parsnips & turnips first
- toss parsnips & turnips in olive oil and soy sauce on a baking sheet
- roast parsnips and turnips for 25-30 mins (check them at 15 mins)
- heat pan/dutch oven to medium high and add garlic mushrooms and leeks, cook for 5-7 mins then add bok choy, cabbage, and scallions (white part only), cook for 10 mins then add stock, water, star anise, lemongrass rings, thai basil pesto cubes, grated ginger, and fish sauce. Simmer.
- toss the roasted veg into the soup and continue to simmer.
- while the soup simmers fry up your pot stickers
- add the garnishes of your choice & eat!
potstickers fried to perfection!
hots and toppers
This soup was sooo worth the time! Once you have these ingredients in your pantry, they'll become staples you cannot live without. Stirfry Soup is versatile and can transition easily into an all vegetarian soup, it's even a great way to use up Thanksgiving leftovers! Hope you enjoy and find your own secret ingredients and special touches.