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Thaw overnight in the fridge before reheating over medium heat. Ingredients: ½ cup butternut squash, chopped* ¼ cup of chopped yellow onion . Add the broccoli (or other vegetable). My husband is half Chinese and his grandparents owned Chinese restaurants, so I feel like we could be considered experts in what’s good. Chinese Soup Recipes. 3 big handfuls of chopped mixed kale and Swiss chard leaves* 1 Tbsp ghee or safflower oil . AA Choy is the leafy portion of celtuce or wo shun and is a common leafy green vegetable that is very popular in both Taiwan and China. Allow the cooked soup to cool to room temperature then transfer to freezer bags or suitable containers. 2 servings . As I said, I’ve always had a thing for tasty Asian soups. Tags Healthy Soup/Stew Winter Leafy Green Kale Spinach Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, … Bring to a boil. Absolutely! Simmer, covered, for 10 minutes, or until the potatoes are fork tender. 1 Tbsp of chopped garlic . A few thyme brigs . Salt to taste . Preparation: Warm pot, then add ghee (clarified butter) or safflower oil. I love wonton soup, egg drop soup, and hot and sour soup is my favorite. Simmer for 5-10 minutes, or until the vegetables are tender. Green Leafy Vegetable Soup. Vegetable soup freezes brilliantly. Freeze for up to 3 months. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted. The cooked soup will last for approximately 4-5 days if kept covered in the fridge. Wo shun is the large edible stem portion of the plant when it matures and is usually sliced like a bamboo shoot and used in authentic pork with garlic sauce. https://www.thespruceeats.com/leftover-vegetable-soup-recipe-435758 Reduce to a simmer. The potatoes are fork tender transfer to freezer bags or suitable containers for approximately 4-5 days kept. 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