Old man winter seems to be in for the long haul. Between extreme cold fronts and snow and ice storms I think it’s safe to say we can’t wait for spring to arrive. Right now in Atlanta it’s actually pretty nice, for now at least, that will all change in a couple of weeks when our next cold front rolls through.
The one thing I do love about winter is that it’s soup season. A few months back my husband brought home wonton soup (with meat in it of course). So I thought to myself, I do have some veggie wontons from the Asian supermarket in the freezer, why not make a meatless one. Luckily enough I had all of the ingredients in my fridge and cupboards. It came out very tasty and I even had enough leftovers for lunch the next day—even better!
Veggie Wonton Soup
2 cups of vegetable broth
½ cup sliced mushrooms
1 Tablespoon of chopped scallion
1 cup of baby spinach
6 frozen veggie wontons
- Steam wontons according to directions on package less 3 minutes.
- In a saucepan sauté mushrooms, chopped scallions and baby spinach in a little olive oil.
- Slowly add vegetable broth vegetables and add sea salt and pepper to your liking.
- Allow soup to simmer on low for at least 20 minutes.
- Then add the steamed wontons to the soup and allow to simmer for 3-5 minutes.