Smokey Wonton Soup
TAKES: 30 minutes
SERVES: Two large serves or four small
1 tablespoon of rice bran oil
1 small onion, peeled and roughly chopped
1 large clove of garlic, peeled and roughly chopped
100 grams of button mushrooms, roughly chopped
1.5 litres of vegan chicken stock
¼ cup of soy sauce
1.5 tablespoon of Chinese rice wine
1 teaspoon of minced ginger
¼ cup of smoked almonds
¼ cup of spring onions (also known as scallions)
¼ teaspoon of salt
16 wonton wrappers another ½ cup of spring onions, washed and sliced on a long angle
Extra spring onion for garnish
Sesame oil for garnish
Heat the oil in a large pan and cook the onions until they soften and caramelise. Add the garlic and cook on a gentle heat for a couple more minutes. Add the mushrooms and cook for about 10 minutes until they are also softened and browned, then turn the heat off.
While the mushrooms are cooking place the “chicken stock”, Chinese rice wine, soy sauce and ginger into a large pot. Bring to the boil and then turn down to a gentle simmer while you make the wontons.
When the mushrooms mixture is ready scrape it into a blender, add the ¼ cup spring onions, the salt and the smoked almonds and blend until smooth.
Lay the wonton wrappers in rows along your bench top. Dip your fingers into some clean water and run them around the edge of the wonton wrapper Place about a teaspoon of mushroom mixture into the centre of each wrapper. Bring the sides of the wonton wrapper up till they meet and press them together firmly with your fingers into whatever shape you prefer. Continue until all the wontons are complete.
Carefully place the wontons into the broth and cook very gently for a few minutes until the wrappers are cooked through. This takes about 5 minutes.
Once the wontons are cooked, serve the soup immediately. Garnish with the rest of the spring onion and a few drops of sesame oil.
To make it more of a meal, simply add generous amounts of steamed Asian greens.
Notes: It’s crucial that the wontons are sealed at the edges or they will break up when you cook them. Absolutely make sure that you don’t boil the broth when you are cooking the wontons too.
Coconut Pumpkin Korma Soup
TAKES: 30 minutes
SERVES: Up to four
1kg of pumpkin that has been peeled, seeded and cut into small chunks
(I used Kent pumpkin)
250ml coconut cream
750ml of water
3 teaspoons of Massel vegetable stock
6 teaspoons of korma paste
Put the water and stock into a large pot. Whisk to combine and start to bring to the boil.
Add the pumpkin to the stock as soon as it is chopped up. Once the pumpkin is in the stock and the stock has come to the boil turn it down to a simmer and cook until the pumpkin is tender.
Add the coconut cream and korma paste and blend.
Enjoy. It’s delicious.
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