Simple Veggie Wonton Soup: A Little Healthy Comfort for Souper Sundays
This simple veggie wonton soup is a soul-warming meal made in a pressure cooker with fresh vegetables, umami-packed broth, and tender vegetarian wontons, perfect for relaxing comfort any day.
Equipment
- 1 Pressure cooker Used to cook soup quickly and tenderly
Ingredients
Main ingredients
- 1 tablespoon Sesame oil toasty, nutty base
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced
- 6 cups Vegetable broth
- 1 cup Mushrooms sliced
- 1 cup Napa cabbage shredded
- ½ cup Carrots sliced
- ½ cup Snow peas sliced
- 12-16 Vegetarian wontons
- 2 Green onions sliced
- Salt and pepper to taste
- Soy sauce to taste
Instructions
Instructions
- Heat your pressure cooker pot over medium and add the sesame oil. You’ll smell that nuttiness right away.
- Toss in the minced garlic and ginger and let them sauté 1-2 minutes till fragrant. Be careful not to burn them.
- Pour in the vegetable broth and bring to a simmer to build the soup base.
- Stir in mushrooms, Napa cabbage, carrots, and snow peas. Let them soften for 5-7 minutes as pressure builds.
- Gently add the vegetarian wontons to the broth. Pressure cook for 4-5 minutes until tender and cooked through.
- Season with salt, pepper, and soy sauce to taste. Stir gently to avoid tearing the wontons.
- Release the pressure using the quick release valve. Ladle hot soup into bowls and top with sliced green onions.
Notes
Store leftovers in fridge for up to 3 days or freeze for up to 2 months. Reheat gently on stove with splash of broth. Top with green onions for freshness.