What You’ll Need:
For the Wontons
2 Carrots, grated
½ Cup Kimchi, Chopped
4oz Feta, Crumbled
1 Package Wonton Wrappers
For the broth
2 Inch Piece of Ginger, peeled, half finely chopped half thin sliced
3 Tbsp Sunflower Oil
2 Cloves Garlic, chopped
1 Tsp Turmeric
6 Cups Veggie Stock
1 Can Chickpeas, drained
Salt and Pepper to Taste
1 Bunch Baby Broccoli or Broccolini, trimmed
1 Green Onion, thin sliced
Handful of Cilantro, chopped
1 Serrano, thin sliced
What You’ll Do:
- Grate the carrot into a colander and sprinkle with a pinch of salt. Let sit for about 10 minutes then rinse and squeeze remaining moisture out with your hands.
- Place into a bowl with the Kimchi and feta and toss until combined.
- To create the wontons, spoon about a tablespoon of the mixture into the middle of the wrapper. Then dip your finger into a bowl of water and coat the edges thoroughly. Bring one corner to the opposite creating a triangle and pinch the edges. With the top of the triangle facing away from you, pull the other two sides toward you condensing the filling and the wonton.
- Boil a pot of water and, working in batches, place the wontons into the water and boil for about 2 minutes or until they float and the wrapper becomes transparent.
- Set aside on a plate to drain.
- Meanwhile, make the broth by heating the oil in a soup pot over medium low heat.
- Add the chopped ginger and sauté until fragrant. Then add the garlic and turmeric and cook for about 1 minute more.
- Add the veggie stock, chickpeas, and sliced ginger. Cover and simmer for about 10 minutes.
- Remove lid then add salt and pepper to taste. Place the broccolini into the broth and simmer until fully cooked through yet still has some bite… about 5 minutes.
- Add the wontons to a tall sided bowl then ladle the broth over making sure to scoop up a good helping of chickpeas.
- Place the broccolini on the side of the bowl then top with the green onion, cilantro, and serrano.