The clocks have changed and it’s warming up, but we’re not hanging up our winter coats just yet. The million dollar question is: what to eat when it’s too warm for hearty soups, yet too chilly for fresh salads? We’ve found the answer in this immunity-supporting wonton broth (aka the ‘shacket’ of dinners).
The light broth is perfect for cool evenings and the wontons are stuffed with spiced pumpkin for a dose of vitamins A and C to strengthen your immune system (because colds aren’t just for winter). On average, wonton wrappers contain an impressive 10 grams of protein while the mushrooms contain fibre, making it the perfect supper that supports both sleep and muscle recovery. So you can tackle tomorrow’s workout, no matter the weather.
PUMPKIN WONTON TORTELLINI & PORCINI SOUP
Cooking time: approximately 1 hour
For the tortellini:
1 small pumpkin or squash
Small bunch of thyme, woody stems removed
1 tsp cinnamon
1 tsp ground nutmeg
Zest of one lemon
100g smoked ricotta crumbled – optional
Semolina for dusting
For the broth:
Couple of spring onions, chopped
Handful of dried porcini mushrooms
1 glass of sherry
500ml stock (chicken or vegetable)
Squeeze of honey
Salt and pepper
- Heat the oven to 200c.
- Roughly slice up the squash removing the seeds, but you can keep the skin on.
- Place on an oven tray and drizzle with olive oil, sprinkle with thyme and season.
- Place in the oven and roast for about 30 – 40 mins till soft and starting to caramelise.
- Take out the oven and scrape the soft insides into a bowl, discard the skins.
- Add the cinnamon, nutmeg, lemon zest, season and mash together, taste.
- Arrange the wonton wrappers in front of you and spoon a teaspoon amount onto the wrapper (then place a cube of the smoked ricotta on top if using).
- Fold into tortellini (this make take a couple of goes!).
- Dust a tray with semolina and leave the tortellini on top whilst you make the broth. (They will keep in the fridge covered for a good day or so).
- To make the broth heat a little oil in a pan and add the spring onions, add the stock, sherry and porcini mushrooms and simmer for about 15 mins, season and add a squeeze of honey.
- To make the sage leaves simply heat a little oil in a pan and add the sage leaves for about 20 seconds, remove and drain on kitchen paper.
- When ready to serve bring a pan of salted water to the boil and drop in your wontons, simmer for about 3 – 4 minutes and remove and distribute between bowls. Spoon the broth over the top and finish with the crispy sage leaves.
Image and recipe courtesy of Wild by Tart
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