The shorts say summer- the pale unshaved legs say fall

YOU GUYS.

Thanksgiving is next week. HOW IS THIS HAPPENING.

I’ve been too busy with wearing shorts outside and being all like “oooh, fallllllll” to pay attention. Now- BAM- gray, rainy, and later tonight? Snowy.

Know what you should do for dinner when a Thanksgiving feast is ‘round the corner? Soup. Semi-homemade soup. Semi-homemade gray-rainy-snowy-night soup.

Potsticker Soup

8 oz low sodium vegetable or chicken broth

1 bag frozen potstickers (~16 potstickers- I used Trader Joe’s shrimp)

1 cup frozen peas

1 cup shredded carrots

½ yellow onion, halved, and very thinly sliced

~4 cups baby (or adult) bok choy, rinsed and loosely chopped (I discard the far part of the leaves- I like the stemmy parts best, but do whatever you like)

1 lb extra firm tofu, patted dry, cut into ½-1” cubes. You can omit this if you don’t feel like fighting me.

2 teaspoons low sodium soy sauce

½ teaspoon ginger powder (cool if you’ve got fresh- use ¼ tsp if you do)

½ teaspoon black pepper

Pinch crushed red pepper flakes

In a large stockpot, combine broth, onion, carrots, soy sauce, and seasonings. When simmering, add frozen peas, potstickers, tofu, and boy choy. Cover and reduce heat. Serve immediately. Makes 4 heaping bowls.

Per serving: 325 calories, 36 g carbs, 14 g fat, 20 g protein