vegetable wonton soup

This soup satisfies your hunger – and your taste buds – while providing many vitamins and minerals, calcium, iron and magnesium – along with anti-inflammatory properties from the garlic, ginger and turmeric.

16-20 store-bought wonton
2 Tbsp extra virgin olive oil
10 cups water
1 Tbsp lemon juice
1 medium onion, sliced – not too thickly
1 small beet cubed
1 large carrot cubed
1 stalk celery, 1″ pieces
1 bunch bok choy, 1″ pieces
Small bunch of cilantro roughly chopped (save a few sprigs for garnish)
1 fresh ginger root, sliced
2 cloves garlic, minced
1 small root turmeric
2 bay leaves
2 small cardamoms
1 star anise
1 small cinnamon stick
salt and ground pepper to taste
Tip: Buy organic veggies at your local farmers market!

Heat a deep saucepan and add oil. When hot, add onions, garlic, ginger, turmeric and cook until they are transparent. Add the beet, carrot and celery and cook for 2 minutes.

Stir in all the spices and cook another 1 to 2 minutes.

Add 10 cups of warm water, salt and ground pepper.

Let simmer for 25 minutes. Add wontons and cook for an additional 10 minutes (or per package instructions for cooking the wontons). Add the bok choy, cilantro and lemon juice. Heat through. Serve with garnish of cilantro.
(Add more or less vegetables or small amount of barley as desired to make it a hardy meal.) Serves 4.

Recipe by Rubina Heptulla, MD of
Millenium Medical and Rehab
1075 Central Park Ave. in Scarsdale, NY; 914-472-2700

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