Vegetable Wonton Soup Recipe

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Directions

For the wontons

• Heat 2 tsp of oil in a broad non-stick pan, add the green chilies and garlic and fry on a medium flame for 1 minute.
• Add the spring onion whites and greens and fry on a medium flame for 1 minute.
• Add cabbage, french beans, carrot and salt and fry on a medium flame for 2 to 3 minutes.
• Switch off the flame, add the cheese and mix it well and keep it aside.
• In a bowl add plain flour, 1 tsp of oil and salt, and knead into a soft dough by using enough water.
• Divide the dough into 15 equal portions and roll a portion into 75 mm. ( 3”) diameter circle by using a little plain flour.
• Place a little stuffing in the center and apply a little water along the edges and fold over to make a semi-circle and bring the ends together and press it well.
• Cover it with a damp muslin cloth or a lid and keep it aside.

For the Vegetable Stock

• Combine all the vegetables in a deep non-stick pan with 6 cups of water, mix it nicely and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾Th of its quantity.
• Strain it using a strainer and keep the vegetable stock aside and discard the vegetables
• Keep the stock aside for later use.

How to proceed

• Heat  oil in a deep non-stick pan, add the garlic, ginger, spring onion whites, and fry on a medium flame for a few seconds.
• Add the clear vegetable stock, mix it well and cook on a medium flame for 3 minutes, and stir occasionally.
• Add the spinach, spring onion greens and salt, mix it well and cook on a medium flame for 3 minutes and stir occasionally.
• Put the prepared wontons gradually into the boiling soup, mix it gently and cook on a medium flame for 6 to 7 minutes and stir occasionally.
• Garnish ot with spring onion whites and greens and serve it hot.

Meghna Nath