3 stalks of chopped celery
6 cups fresh spinach
8 potstickers
1 chopped onion
20 oz. vegetable or fish stock
lemongrass
2 tbsp olive oil
1 cup grape tomatoes
1 can water chesnuts
Heat one tablespoon of olive oil on medium heat and sauté the chopped onion until golden brown. Add celery and cook, stirring occasionally, for 7 minutes. Meanwhile, heat the stock on medium heat in a stockpot. When onion mixture is done, add onions, celery, and potstickers (available in vegetable, chicken or shrimp at Trader Joe’s) to broth. Heat another tablespoon of olive oil and sauté water chestnuts. Add lemongrass to stock. Cook for 10 minutes or until soup comes to a slow boil. Add grape tomatoes, spinach and water chestnuts to soup. Stir and serve immediately