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Vegetable Wonton Soup

Vegetable Wonton Soup

Everybody loves Chinese food…

Especially the momos and wontons…

We prefer ordering them than making them at home. Maybe because they don’t taste the same when made at home or the effort of cutting the vegetables are too much.

But, trust me when I say this…these wontons are easy to make and taste the same or even better.

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Ingredients:

For the wontons:

All purpose Flour                                                                                 –              1  cups

Oil                                                                                                      –              2 tbsps

Salt to taste

For the soup:

Carrots, celery, onions (chopped)                                                          –              1 ½ cups

Ginger                                                                                                 –              2 tbsps

Water                                                                                                 –              3 cups

Salt to taste

For the vegetable filling:

Carrots (diced)                                                                                     –              ½ cup

Red cabbage (chopped finely)                                                               –              ½ cup

Mushrooms (diced)                                                                              –              ¼ cup

Ginger (diced)                                                                                      –              2 tbsps

Spring onions (chopped finely)                                                               –              1 cup

Soya sauce                                                                                         –              1-2 tbsps

Green chilli sauce                                                                                 –              1 tbsp

Salt to taste

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Method:

For making the wonton wrappers:

Combine the flour, oil and salt and knead together to form a soft dough.

Divide the dough into small balls and roll out the dough as thin as you can.

Once they are rolled out thin, using a knife/ pizza cutter, trim the edges to form a square about 2” in length. Keep aside.

Repeat the process for the remaining dough.

For making the filling:

In a large bowl, take all the finely chopped vegetables and mix them together.

Add the soya sauce, green chilli sauce, salt and pepper and combine well.

Keep aside.

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For assembling the wonton:

Take a single wonton sheet already prepared and place a small portion about ½ tbsp of the vegetable mixture in the centre of the wonton sheet.

Fold the wonton sheet diagonally to form a triangle.

Using water gently wet the corners of the sheet and press gently but firmly to seal the edges.

Holding the centre of the long side of the triangle, bring the other two corners together and seal using water again. Keep aside.

Make the remaining wontons the similar way and keep aside.

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To make the soup:

In a large vessel, boil 2-3 cups of water. Add cut carrots, celery, chopped onions, ginger and bring them to a boil. Reduce the heat and keep boiling for another 10 minutes.

Strain the stock and use.

Bring the strained stock again to a boil and add the wontons. Bring it to a boil.

The wontons will cook in 4-5 minutes.

Season with salt and pepper.

Serve the wontons soup with carrot, cucumber and ginger juliennes.

Serve hot.

Enjoy!!!

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Note:

You can also use ready-made wonton sheets, they have eggs in them.

Making fresh vegetable stock is important.

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Posted by on October 2, 2014 in Appetisers, Soups

 

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Leek and Mushroom Soup

Leek and Mushroom Soup

We have never made any soup on this blog, have we?

So for those of you who like eating light and healthy, here we go…

The leek and mushroom soup, it as tasty as any soup can get. The leeks give the soup such a wonderful flavor along with the mushrooms and the garlic. The addition of the milk/ cream just gives the creaminess to soup, but we can do without it too.

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Ingredients

Leeks (sliced)                                                                        –              1 whole leek

Mushrooms                                                                           –              250 gms

Garlic                                                                                    –              2 pearls

Onion                                                                                    –              1 no

Stock (chicken or vegetable)                                                   –              3-4 cups

Milk/ cream                                                                           –              ¼ cup

Any herb                                                                               –              1 tbsp

Salt to taste

Olive oil

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Method:

Slit the leek lengthwise and wash them thoroughly. Then, slice them thin. Keep aside.

Clean the mushroom and slice them thin. You could use any mushroom you like or use assorted mushrooms.

Heat oil in a pan and add the sliced onions and leeks. Cook the leeks till they are tender.

Add  the chopped garlic and sauté for a few minutes.

Now, add the mushrooms and cook them. The mushrooms have to become soft and cooked.

Pour in the chicken/ vegetable stock and bring it to a boil.

Once it begins to boil, reduce the heat and simmer on low heat for 15 minutes.

Remove from heat and add the milk/cream.

Season with salt and pepper.

Now, using an immersion blender, blend the soup until smooth.

Serve hot garnished with the herbs and sautéed mushroom.

Enjoy!!!

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Note:

Adding milk/ cream is optional.

If you still want the creaminess without adding milk/ cream, you could sauté a few florets of cauliflower/ potato and cook them along with the mushrooms and blend them later.

 
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Posted by on September 24, 2014 in Appetisers, Soups

 

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