Wonton soup

Do you prefer to avoid the often too salty restaurant version? We understand! This version, in addition to being of course delicious, offers julienne carrots and zucchini to make it an even healthier but just as tasty version!

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20 min
4 to 6
4 min
Freeze for three months.

  • Ingredients

    • 3 tbsp (45 ml) sesame oil
    • 450 g (1 lb) ground pork
    • 3 cloves garlic, chopped
    • 225 g (½ lb) wonton wrappers, cut into 4
    • 1 zucchini cut into julienne strips
    • 2 carrots cut into julienne strips
    • 3 tbsp (45 ml) soy sauce
    • 6 cups (1500 ml) vegetable broth
    • 1 tbsp (15 ml) chopped fresh ginger
    • 1 tsp (5 ml) ground coriander
    • Salt and pepper from the mill to taste
    • Trim
    • 1 chopped green onion

  • Preparation

    1. In a large pot over medium-high heat, heat the oil and cook the pork, carrots and garlic for 5 minutes.
    2. Add the remaining ingredients, except the fillings, taking care to separate the wonton wrappers and place them one by one in the pan. Bring to a boil.
    3. Cook over medium-high heat, stirring often, for 4 minutes or until pasta is al dente.
    4. Sprinkle with green onions when serving.
    5. To use leftovers:
    6. Replace the zucchini and carrots with leftover cooked vegetables and add to the pan 1 minute before the end of cooking.

For the adventurers

Notes and tips

Add fried noodles to taste when serving.

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