Paleo Turkey Wonton Soup
Ingredients:
Wonton Wrapper:
1 cup cassava flour
1 cup tapioca starch
1 cup hot water
½ cup avocado oil
Filling:
½ pound ground turkey
½ teaspoon garlic powder
½ teaspoon ginger powder
1 green onion, chopped
2 cups cabbage, thinly sliced
½ cup carrots, thinly sliced
2 tablespoons coconut aminos
1 teaspoon salt
Soup:
8 cups chicken bone broth
4 tablespoons coconut aminos
1 tablespoon sesame oil
1 cup of mushrooms
¼ cup chopped cilantro
½ teaspoon onion powder
½ teaspoon ginger powder
¼ teaspoon cayenne
1 teaspoon garlic powder
½ teaspoon chili flakes
1 teaspoon salt
1 teaspoon pepper
Directions:
In a large pot, combine broth, aminos, garlic, onion, ginger, cayenne, sesame oil, chili flakes, cilantro, salt and pepper.
Bring broth to a boil and then simmer on low.
While broth is simmering, combine cabbage and carrots in a strainer placed over a bowl. Pour 1 teaspoon of salt over the top. Let sit for 10 min.
Massage cabbage and carrots to release excess water. Ring out the water and place in a medium sized bowl.
Add ground turkey, onions, coconut aminos, garlic, ginger and salt. Set aside.
In a large bowl, mix flours, avocado oil and hot water. Knead dough thoroughly until smooth.
Lay parchment paper on a flat surface and sprinkle flour.
Place 2 tablespoons of dough on the parchment and flatten with a rolling pin. Cut dough into 3 inch squares.
Place 1 tablespoon of turkey filling in the center of the dough. With one lightly wet finger, trace two edges of the wonton dough in an “L” shape.
Gently, enclose wonton fillings to create a triangle shape. Fold the wings inward, making sure to release any air pockets.
Bring the broth back to a boil and gently drop wontons into the soup.
Boil wontons for about 10 minutes.
Serve with fresh green onions, sliced.
The Breakdown:
Makes a total of 4-6 servings.
Takes about 40 minutes to prepare.
459 Calories
1g Protein
28g Fat
41 Carbohydrates
3g Fiber
4g Sugar