Wonton Soup

Wonton Soup

I am a sucker for Wonton Soup. I love it. And for me the mark of a good Chinese restaurant is their Wonton Soup. But it is hard to find a good bowl of soup. While the wontons are usually nice, the broth is bland or to put it harshly like dish water. We recently found a restaurant that does the best soup I’ve had ever. Most Chinese places are take-away with a couple of tables, but Mindy’s in Portsmouth is a proper sit down Chinese restaurant I remember from my childhood. I am addicted to their soups especially Wonton.

I can’t go there every day so I needed to come up with a recipe I can make quickly when I feel like Wonton Soup. There are two keys to making this soup: the broth and greens. Most lack a flavorful broth, greens, and punchy toppings. To make the broth with a punch, I use garlic, ginger, crushed red pepper, sesame oil, and tamari. To keep it quick and easy, I always have bottle minced garlic and ginger in my fridge. It is worth the investment as it is a time saver. For the greens, I use baby bok choy, but Chinese cabbage slices very thin would be tasty, too. For a non-plant-based option you can swap out the veg broth for chicken or beef and use meat-based wontons or potstickers.

Do you love soup as much as me? More soup recipes are available.

Plant-based Wonton Soup

Wonton Soup

5 minutes

20 minutes

25 minutes

4

A Bowl

Ingredients

  • 2 tablespoons Sesame Oil
  • 1 tablespoon minced garlic
  • 2 tablespoon minced ginger
  • Pinch of crushed red pepper flakes to taste
  • 1 bunch green onions thinly sliced and divided between green and white parts
  • 8 cups of veggie broth
  • 1 package frozen wontons (or pot stickers)
  • 2 tablespoons tamari (soy sauce)
  • 1/2 pound (or 5) baby bok choy thinly slices
  • Salt to taste
  • Optional Toppings:
  • - Green onions (green parts)
  • - Sesame seeds
  • - Hot chili oil
  • - Tamari
  • - Red pepper flakes

Preparation

  • 1. Slice green onions and baby bok choy and set aside.
  • 2. Heat sesame oil in a large pot over medium heat.
  • 3. Add the minced garlic, ginger, red pepper flakes, and the white parts of the green onion sautéing for about 2 minutes.
  • 4. Pour broth into the pot brining the soup to a slow boil over medium-high heat.
  • 5. Once at a boil, add frozen wontons letting boil for a minute then reduce heat to medium simmering the for 10 minutes.
  • 6. Add baby boy choy and tamari simmering for 5 minutes.
  • 7. Ladle into bowls and add the optional toppings.
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Southwest Chicken Soup

Southwest Chicken Soup

Leftover turkey? And need more recipes to use it up? Southwest Chicken Soup is the answer. So easy swap to out chicken for turkey in this simple easy and quick soup. Perfect for the weekend after Thanksgiving or anytime really that you are in a rush for a dinner that doesn’t involved calling for pizza.

This is a seriously easy and quick meal. All you need is a box of broth, jar of salsa verde (or homemade), rotisserie chicken, cumin, cannellini beans, and green onions. Yup that’s it. The hardest work is pulling the rotisserie chicken; everything else just dumping it into the pot. I came across this recipe at Real Simple while I was looking for another one. Glad I found this one. I used roasted salsa verde from Aldi and used 4 cups of broth making this a real soupy soup. If it is too spicy, then add a dollop sour  cream. Also you can some tortilla chips if you want some crunch. But it doesn’t need it.

While this isn’t plant-based in its present form, it can be fairly quickly. You can swap out the children booth with veggie broth and add another can of beans omitting the chicken.

Southwest Chicken Soup is on the table in less than 30 minutes. A winner.

Looking for other soup recipes? Visit here.

 

Southwest Chicken Soup

Ingredients

  • 1 12-ounce jar salsa verde
  • 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  • 1 15-ounce can cannellini beans, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 2 green onions, chopped
  • ½ cup sour cream

Preparation

  • 1. Combine all ingredients except for sour cream into a pan and heat it over medium-high heat until boiling then turn down to low cooking for another 15 minutes.
  • 2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
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Asparagus Butter Bean Soup

Asparagus Butter Bean Soup

The Weather Calls for Soup

Asparagus Butter Bean Soup is fast becoming a family favorite. I don’t know if it will rival my potato leek soup, but it is in the top five favs. My son who is not pro-asparagus even enjoys the soup. So that’s a huge win in my book.

I came across this recipe in ForksOverKnives Spring 2021 magazine (you can order their magazine online or pick them up at the grocery checkout) and decided to make as we love soup and I’m always looking for new interesting soup recipes to try. I’m glad I did make it. The flavors are so fresh and interesting. And it is an easy, simple recipe to make. I did have to buy a couple of new ingredients like mustard seeds and white balsamic vinegar. The mustard seeds will last forward and many ForksOverKnives recipes use the white balsamic vinegar. Outside of that, all the other ingredients are supermarket staples though today I had trouble finding leeks. Go figure.

I put my own mark on this soup because I didn’t read the recipe correctly so what is below is how I make it. Put this on your menu soon and enjoy. Looking for other soup then visit here.

 

 

Asparagus Butter Bean Soup

Ingredients

  • 3 cups sliced and washed leeks
  • 6 cups vegetable broth
  • 6 cups white potatoes such as Yukon gold or Maine baking
  • 2 15-oz cans butter beans, drained and rinsed
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon cayenne pepper
  • 1 lb asparagus spears, trimmed and cut into bite-sized pieces
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon what balsamic vinegar
  • Sea salt and freshly-ground pepper
  • Sliced green onions

Preparation

  • 1. Cook leeks in large Dutch oven over medium heat until softened. You can use broth or olive oil to keep them from sticking.
  • 2. Add broth, potatoes, butter beans, mustard seeds, and cayenne pepper increasing heat to high and bringing to a boil. Cover reducing heat simmering for 20 minutes or until the potatoes are cooked.
  • 3. Add asparagus and dill cooking about 5 minutes or until the asparagus is tender.
  • 4. Stir in vinegar. Season with salt and pepper.
  • 5. Ladle into bowls topping with dill and green onions.
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Homemade Chicken Soup

Homemade Chicken Soup

Good for the Soul: Homemade Chicken Soup

Most of us growing up when we were sick, soup was what we ate. And the top choice was some form of chicken soup. Campbell’s Chicken Noodle soup from a can was in our cupboard growing up. While my Mom was a good cook and did make soup, I don’t remember her ever making a chicken soup. I do make a couple of soups such as Slow Cooker Thai Chicken Rice Soup, but never the traditional chicken soup.

Not that this recipe is very traditional. I’ve made it with some healthy flu fighting ingredients such as garlic, ginger, turmeric, fresh herbs, and orzo pasta. It is a step-up from canned soups. This is a quick and simple recipe. There are the traditional ingredients of onion, celery, carrots, chicken, and chicken broth, but the addition of the garlic, ginger along with fresh rosemary and thyme kicks it up with a more complex flavor.

Now if you are sick with cold, flu, or stomach bug, a more complex flavor may not be what you are going for, but instead something warm and liquid to fill your belly. And that’s fine, but just because you are sick doesn’t mean your taste buds should suffer or the people you share meals with.

Make a big pot of this homemade chicken soup with orzo pasta, it will become a family favorite.

Homemade Chicken Soup

Ingredients

  • 1 tablespoon olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2-3 large carrots, thinly sliced
  • 2-3 celery stalks, roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground turmeric)
  • 6-8 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup small pasta
  • 2/3 cup frozen peas

Preparation

  • - Place a large dutch oven over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  • - Next add in grated ginger and turmeric. Sauté for to let the spices cook a bit for about 30 seconds, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  • - Bring soup to a boil, then stir in pasta. Chicken should be covered with broth.
  • - Reduce heat to medium low and simmer uncovered for 25 minutes or until chicken is fully cooked.
  • - Once chicken is cooked, remove then shred the chicken with two forks. Add chicken back to pot then stir in frozen peas. If the soup is too thick then add more broth.
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Creamy Parmesan Gnocchi

Creamy Parmesan Gnocchi

Creamy Parmesan Gnocchi with Kale

 

Creamy Parmesan Gnocchi is one of the only recipe where I can get my guys to eat kale without faces of pure disgust. The menfolk in my house are not fond of kale or any other bitter greens regardless of how it is prepared. You can simmer those greens with pork, butter, and salt for years and it still isn’t tasty enough. So this is a challenge since dark leafy greens are good for you.

While I like all sorts of greens, be it not often prepared in a healthy manner outside of spinach, I want to get more greens in my family’s diet outside of salads. In the summer, salads are wonderful, but in the winter something warm and hearty is needed.

 

Fits the Bill

 

This is where Creamy Parmesan Gnocchi fits the bill. It is a one-pot meal with simple ingredients. Outside of kale and maybe gnocchi – and I’ll come to that in a minute – are pantry items. All it is veg broth, minced garlic, milk, butter, white beans, and chunk Parmesan cheese. My pantry has an array of canned white beans such as Northern White, Cannellini, and butter beans. Use whatever you have in your cabinets. The final texture may change, but do what works best for you. Shock your pantry with bottled minced garlic and veg broth. I always have “real” butter on hand to cook and bake with in my kitchen. Don’t skimp on the Parmesan cheese. Buy a chunk and grate it yourself. One it is cheaper and two it is real cheese.

You can buy various types of gnocchi today. I admit there are three packages of potato gnocchi in my cabinets along with penne pasta. I decided last winter I was going to make homemade gnocchi. As I continue to evaluate my relationship with processed foods, I look to make  my food from wholesome ingredients. I have to say that homemade gnocchi is amazing compared to the store-made. Just a level of fresh and taste. While it is simple, there is a process in making them well. If you want to make homemade gnocchi then go here.

This a family favorite even with the kale in it, but when kale isn’t available then I use spinach. It is a quick vegetarian meal for a busy weekday night.

 

homemade gnocchi

 

Creamy Parmesan Gnocchi

Ingredients

  • - 1 tablespoon olive oil
  • - 4 teaspoons minced garlic
  • - 2 cups veggie broth
  • - 1 cup milk
  • - 2 tablespoons unsalted butter
  • - Salt and pepper, to taste
  • - 16 ounces gnocchi
  • - 3 cups chopped fresh kale
  • - 1 (15 oz) can white beans, drained
  • - ? cup grated Parmesan cheese, plus more for topping

Preparation

  • - Heat olive oil in large saucepan over medium heat.
  • - Add garlic; stir constantly for 1 minute until fragrant.
  • - Add broth, milk, butter and a few dashes of salt and pepper.
  • - Add gnocchi; stir to combine.
  • - Cook, stirring often, 3 to 5 minutes until gnocchi is soft and cooked through.
  • - Stir in kale, beans and Parmesan cheese.
  • - Cook until kale is just wilted.
  • - Serve with more grated Parmesan cheese sprinkled on top.
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Easy Quick Vegetarian French Onion Soup

Easy Quick Vegetarian French Onion Soup

Vegetarian French Onion Soup from Your Pantry

It seemed a waste to throw out homemade baguette, but it was stale. And stale baguettes are not very nice. Unless you repurpose them to use as rocks or bats.

What to do? Make vegetarian French onion soup. It is a great quick soup out of your pantry. So simple and satisfying. The meat eaters will not realize it isn’t made with beef broth due the infusion of thyme and butter. It gives it a richness.

Vegetarian French Onion Soup Recipe

Ingredients

French Onion Soup

 

  • 1 large onion thinly sliced
  • unsalted butter
  • olive oil
  • 1 tablespoon dried thyme
  • 1/2 – 1 teaspoon kosher salt
  • generous twist of the pepper mill or 1/8 teaspoon white pepper
  • 4 cups vegetable broth
  • baguette sliced thickly
  • Shredded Swiss cheese

Preparation

Saute Onions for Vegetarian French Onion Soup

 

  • Slice onions thinly.
  • Heat butter and oil over medium heat in a sauce pan or small Dutch oven.
  • Saute onions until soft.
  • Add thyme, salt, and pepper.
  • Pour in broth and stir.
  • Come to a simmer and cook for 15 mins.
  • Turn on broiler to HI.
  • Arrange baguette pieces in 4 bowls.
  • Pour soup over the bread.
  • Add Swiss cheese.
  • Put under the broiler until cheese is melted and browning a bit.

Vegetarian French Onion Soup

Vegetarian French Onion Soup Baguette

Swiss Cheese for Vegetarian French Onion Soup

Vegetarian French Onion Soup

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