Kimchi and Feta Wontons in a Ginger-Turmeric Broth

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

To Serve

1 Green Onion, thin sliced

Handful of Cilantro, chopped

1 Serrano, thin sliced

What You’ll Do:

Wontons

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.

Broth

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.

To Serve

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.
Enjoy!!