Nutmeat wonton soup
Author: Nikki
Ingredients
- 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
Instructions
- Place the almonds, cashews, sundried tomato (& oil), cumin & salt into a food processor & process to a fine mixture
- Place 1 teaspoon of nut meat in the centre of each wonton square
- Lighten dampen the edges with a little water, bring the edges together & pinch to seal
- Continue until all wrappers are used & set aside
- Bring the stock to a boil in a large saucepan & add 1 tablespoon of sesame oil
- Cook carrots on high to medium for 4 minutes
- Add wontons* cook for a further 4 minutes & then add silverbeet
- Stir through & serve immediately. Season with salt (to taste) &/or drizzle with extra sesame oil (optional)
Notes
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
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
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