Vegetarian Wonton Soup with Spring Vegetables

Spring has officially sprung. A few roses are blooming in our backyard, little buds cover our lemon tree, and a lovely layer of pollen coats my windshield each morning. All the wonderful signs of spring. With spring blooming comes wonderful spring produce!  

With that in mind, I bring you my adaptation on a delightful vegetarian wonton soup recipe (Link!). My first time making wontons, and I really found it quite fun!

The filling is a quick blend of green onion, ginger, garlic, tofu, frozen greens (I used kale), soy sauce, and sesame oil. 

I recommend pressing the tofu for at least 10 minutes so you don't have to worry about too much moisture in the filling. I actually squeezed out a lot of water from the tofu over the sink - mushing it in my hands since it was going into a food processor anyways. While this instruction isn't in the recipe, you can do this step and then you won't need to add cornstarch to soak up moisture. I would also dice the garlic before adding it the the food processor. After blending I still had big chunks.

Once you blend up your filling, the fun part begins! Check out the original recipe for a video that shows you how to fold them.  (I actually just realized I didn't even fold them correctly! Luckily it didn't seem to affect the outcome)

Aren't they precious!?

I stuck these little pockets of goodness in the freezer while I prepped my vegetables.

Fresh asparagus is incredible this time of year. It's actually amazing even to eat raw. This bundle tasted as fresh as the asparagus I picked on campus at my college last spring. Sweet and crisp!

You can really use any vegetables you want. I went with asparagus, cremini mushrooms, peas (fresh would be great but frozen is fine), and also added more tofu (for a more filling dinner).  

Note: If you use vegetable broth, you won't get that clear soup that you might expect with wonton soup. Tastes delicious regardless. Seasoned with ginger, soy sauce, and sesame oil - yum! I took the ginger out after cooking the broth, but try tasting a piece and maybe slivering it up to keep in the soup if it tastes good? Just an idea - it might add some pizazz.

Now boil some water and drop those wontons in straight from the freezer. They are ready once they float! Feel free to keep some in the freezer, ready for a quick meal whenever you want.

I laid  the wontons on some fresh spinach. It wilted wonderfully once the broth was poured in.

Once your veggies have cooked in the broth you can ladle it on into your bowls! Top with some fresh green onion!

Gorgeous fresh spring soup!