vegan recipe nutmeat wonton soup

Nutmeat wonton soup

Nutmeat wonton soup
  • 1 cup of almonds
  • 1 cup of raw cashews
  • ⅔ cup sundried tomato, packed & with oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 24 wonton skins
  • 3 litres of vegetable stock
  • 1 +tablespoon sesame oil
  • 2 carrots cut into thin strips
  • 2 handfuls of shredded silverbeet (can use spinach or pak choy)
  • 2 carrot cut into thin strips
  • Salt to season
  1. Place the almonds, cashews, sundried tomato (& oil), cumin & salt into a food processor & process to a fine mixture
  2. Place 1 teaspoon of nut meat in the centre of each wonton square
  3. Lighten dampen the edges with a little water, bring the edges together & pinch to seal
  4. Continue until all wrappers are used & set aside
  5. Bring the stock to a boil in a large saucepan & add 1 tablespoon of sesame oil
  6. Cook carrots on high to medium for 4 minutes
  7. Add wontons* cook for a further 4 minutes & then add silverbeet
  8. Stir through & serve immediately. Season with salt (to taste) &/or drizzle with extra sesame oil (optional)
You can cook the amount of wontons you need & freeze the rest. This recipe made 24 & I used 14.
Suggestions for the remaining wontons:

1. Put aside to use with the remainder of the broth
2. Frozen for future use
3. Place in fridge for deep frying within a day or two


No comments yet.

Leave a Reply