Vegan Wonton Soup

You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk.

That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant to be a starter, but unless you’re running an asain restaurant, I don’t think anyone will complain about the additional ingredients.



Of course, it couldn’t be a meal all by itself. Right along side it, or piled up on top of it, I like to eat:

♥ Soft, fluffy white rice

♥ Thin, crunchy seaweed

♥ Firm, beany edamame

♥ Salty, umami-packed soy sauce




You should also know that this recipe is very adaptable for customization: if you like chard and hate spinach, substitute it; if you would rather skip the broccoli, skip it up. If you make some changes, let me know how deliciously your variations all end up!

Vegan Wonton Soup
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. ♥ 10 cups vegetable broth (I LOVE the taste of vegetable better-than-bouillon)
  2. ♥ 1/3 cup thinly chopped green onion
  3. ♥ 1 tablespoon minced garlic (about 3 cloves, minced)
  4. ♥ 3 cups of broccoli florets (about 1 medium crown)
  5. ♥ 2 cups of thinly sliced zucchini (about 2 small zucchini)
  6. ♥ 10-15 wontons
  7. ♥ 3 cups fresh spinach
  1. Prepare veggies for soup (mincing, slicing, etc.)
  2. Heat the vegetable broth on medium-high heat with the green onion and garlic until boiling.
  3. Add in the broccoli and cook for about 5 minutes, stirring occasionally.
  4. Add the zucchini and cook for an additional 2-3 minutes.
  5. (From frozen) Plop the wontons in the soup carefully and allow them to simmer for about 5 minutes.
  6. (From room temperature) Plop the wontons in and allow them to cook for about 3 minutes in the boiling water.
  7. Stir the spinach in slowly, making sure to be gentle with the wontons, as they are a bit fragile. Cook the entire soup for another 4-5 minutes while stirring lightly.
  8. Serve hot or warm.

  Check out my delicious freezable wonton recipe here.

Yields: About 12 cups of soup
Serves: 6
Calories: 144
Fat: 7.3 g
Saturated Fat: .5 g
Trans Fat: 0 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat: 12.3 g
Cholesterol: 0 mg
Sodium: 1,376 mg
Potassium: 463 mg
Carbohydrate: 24 g
Fiber: 3.8 g
Sugar: 3.7 g
Protein: 7.8 g

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