Vegetable soup freezes brilliantly. Add the broccoli (or other vegetable). As I said, I’ve always had a thing for tasty Asian soups. Ingredients: ½ cup butternut squash, chopped* ¼ cup of chopped yellow onion . My husband is half Chinese and his grandparents owned Chinese restaurants, so I feel like we could be considered experts in what’s good. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted. 2 servings . A few thyme brigs . Thaw overnight in the fridge before reheating over medium heat. The cooked soup will last for approximately 4-5 days if kept covered in the fridge. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Green Leafy Vegetable Soup. 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. I love wonton soup, egg drop soup, and hot and sour soup is my favorite. Bring to a boil. Salt to taste . Simmer for 5-10 minutes, or until the vegetables are tender. Chinese Soup Recipes. 1 Tbsp of chopped garlic . Preparation: Warm pot, then add ghee (clarified butter) or safflower oil. https://www.thespruceeats.com/leftover-vegetable-soup-recipe-435758 Reduce to a simmer. 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. Absolutely! 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, … Freeze for up to 3 months. 3 big handfuls of chopped mixed kale and Swiss chard leaves* 1 Tbsp ghee or safflower oil .