Broccoli Soup with Wontons

 

• 

• Cooking and Prep: 1 h
• Serves: 6
• Contains:

Even broccoli haters can’t resist this healthy veggie when served as a soup. This is a classic broccoli soup—clean, fresh and flavorful. The wontons add an element of contrast, bringing texture and crunch to this otherwise smooth soup.

READ MORE

Ingredients (15)

Soup

• 1 leek, chopped (white and light green parts)

• 3 cloves garlic, chopped

• 3 pounds broccoli, fresh (can use frozen and defrosted, such as Beleaf Frozen Broccoli)

  X

  

  Beleaf Frozen Broccoli Florets

• 4 cups chicken stock, such as Manischewitz Chicken Broth

  X

  

  Manischewitz Chicken Broth

• 1/4 cup Kineret Whipped Topping or other non-dairy whip topping

  X

  

  Kineret Whipped Topping

• salt, to taste

• pepper, to taste

• 3 tablespoons margarine

• 1/2 onion, chopped

Wontons

• 1 large onion, chopped

• salt, to taste

• pepper, to taste

• 1 cup shredded chicken

• Gefen Wonton Wrappers

  X

  

  Gefen Wonton Wrappers

• vegetable oil, for frying

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Soup

1. Melt margarine in a large, heavy pot over medium heat. Add onion, leek and garlic and sauté for five minutes.

2. Coarsely chop broccoli, add to pot, and sauté for three minutes.

3. Add stock and bring to a boil. Reduce heat and simmer until broccoli is tender, stirring occasionally, about 20 minutes. Purée until smooth.

4. Add whip topping, then simmer an additional 15 minutes. Season with salt and pepper to taste.

Prepare the Wontons

1. Sauté onion and season with salt and pepper. Add shredded chicken and mix.

2. Fill wonton wrappers and deep-fry until golden. Add to soup bowls immediately before serving.