I don’t know about where you live, but here in Northern Georgia the temperature is jumping all over the place. This morning it was 60 degrees when I took my son to school and just a week ago it was 70 degrees at the same time in the morning. It only topped out at 72 on Sunday, which felt like a cold front because of all the wind, but today it is going to be 80. So, mornings require long pants and a sweatshirt and in the afternoon, you can wear shorts and a t shirt. This will go on for about another month. The mornings feel like soup weather, and the afternoons feel like ice cream weather.
What is my point with all that? I guess I’m saying some of you are experiencing more soup type weather then some of us. I can personally eat soup all year long, no matter what the temperature is, but when it is windy and chilly, that is the best! The soup I am sharing with you today is a twist on one of my longtime favorite soups, ever since I was a kid. I love wonton soup. Adore it! I mentioned before that I have struggled in the past at keeping my wontons together, but it is seriously so easy. I didn’t have a single wrapper open while making this soup. I will give you a few tips to make sure yours stay sealed as well. 😉 What also makes this rather nontraditional is that the wontons are filled with veggies and water chestnuts instead of ground pork. While I love the original version this one is pretty addicting and hardly has any calories. Of course, I can’t call it Vegan because I used chicken bouillon, but you could use veggie stock, or the Vegan chicken bouillon.
The key to getting your wontons to stay together is simple. First, use water to seal them, second seal them tight, third, don’t overfill them, and lastly SIMMER them, don’t boil them. That is seriously all there is to it. You can fold them however you find it easiest, I just chose to fold them in a “drawstring purse” fashion to change it up a little. You can check out my Chicken Jalapeño Cream Cheese Baked Wontons for another simple folding technique. Once you make this soup, and find out how simple it is, you are going to want to make it over and over again. You can eat it guilt free, alone or with a main course, so make a big pot, sit back, relax, and enjoy!
What is your favorite soup?
Veggie Wonton Soup
By Angie Gouchenour
1 teaspoon sesame oil
1 cup cabbage and carrot mix (I bought the bag of really finely chopped cabbage and carrots)
¼ cup canned water chestnuts roughly chopped small
2 teaspoons soy sauce
2 Tablespoons full fat canned coconut milk
4 bullion cubes (I used chicken) mixed with 4 cups of water
20 wonton wrappers
In a medium fry pan heat the sesame oil over medium heat
Add the cabbage and carrot mix, water chestnuts, and soy sauce
Cook for about 5 minutes, stirring a few times, until heated through
Turn off the burner and add the coconut milk
In a large pot add the water and bouillon cubes and bring to a boil
While you are waiting for the broth to come to a boil assemble the wontons
Add one teaspoon of cooked veggies to the center of wonton wrapper, use water to lightly wet the edges of the wrapper
Bring the four corners to the center and seal the edges (It reminds me of a star or a draw string purse. See notes above) Set aside and repeat
When the water comes to a bowl lower the temperature to medium low and simmer
You can add approximately 4-5 finished wontons at a time and allow to start cooking
Once you have added the final batch cook for 2-3 more minutes and then it is ready to serve
Note: I garnished my soup with frozen peas and carrots and they thawed as soon as they were stirred in.