Veggie Wonton Soup is a comforting soup loaded with a garlic ginger broth, wontons and lots of veggies like carrots, mushrooms, green onions, bok choy and broccoli! Ready in just 15 minutes.

**Keep reading for an immune vitamin giveaway!

On the day that I made this soup, it was lunchtime and I could not think of any veggies that sounded good since it was so cold out. I had a huge bowl of this veggie wonton soup and it was perfect and exactly what my body needed. You can use whatever vegetables that you like and have on hand. I used fresh veggies in this recipe but frozen would work really well too.

I bought my wontons fully made so that this soup could come together in about 15 minutes. I'm calling this the soup of winter. Cozy and warming but light enough that you feel awesome after eating it. Small potstickers would work as well if you can't find dumplings.

For vegetables, I chose to use shredded carrots, bok choy, green onion, mushrooms and broccoli. They all were wonderful in this immune boosting soup. The broth is a simple mix of chicken broth, rice vinegar, soy sauce, fresh garlic, fresh ginger and black pepper.

We are trying to stay as healthy as possible (isn't everyone?) and I am trying to remember daily to take my vitamins to bridge any gaps in my diet. I like the Terry Naturally Clinical Essentials® Immune. It is loaded with vitamins and minerals for immune support. It focuses on vitamins A, C, D3, E, selenium and zinc which all aid a healthy immune system.* They’re available in capsules or chewable tablets.

Veggie Wonton Soup

Yield: serves 6-8 Author: Amanda HernandezPrint Recipe

Veggie Wonton Soup

Veggie Wonton Soup is a comforting soup loaded with a garlic ginger broth, wontons and lots of veggies like carrots, mushrooms, green onions, bok choy and broccoli! Ready in just 15 minutes.

Prep Time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

INGREDIENTS

• 2 (32-ounce) containers of low-sodium vegetable or chicken broth
• 2 teaspoons grated fresh ginger
• 4 teaspoons chopped garlic, divided
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon black pepper
• 1 bag Trader Joes Wontons (or another bag)
• 1 cup chopped broccoli (fresh or frozen)
• 2 cups sliced mushrooms
• 2 cups bok choy, chopped
• 2 large carrots, shredded
• 1/3 cup diced green onion
• Optional: sesame seeds to serve

INSTRUCTIONS

1. In a large pot on medium heat, add the broth, ginger, 2 teaspoons of chopped garlic, soy sauce, rice vinegar and black pepper. Bring to a boil.
2. Add in the wontons, mushrooms and broccoli and cook for 2 minutes. Turn off the heat.
3. When serving, scoop out a bowl of soup and top with shredded carrots, bok choy and green onion.
4. Refrigerate leftover noodle soup for up to 5 days. Chop the green onion and grate the carrots the day of. If you want, top with sesame seeds.

Enjoy!

        Soup Recipes

Giveaway