Vegan Fennel Infused Mushroom Wonton Soup

This vegan soup is comforting. It has the earthy flavors of mushrooms and the light sweetness of fennel, and it's wrapped in soft wontons.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fennel seeds
• 200g mushrooms, finely chopped
• 1L vegetable broth
• 1 tbsp soy sauce
• 1 tsp miso paste
• 1 tsp sesame oil
• 1/2 cup frozen peas
• 16 vegan wonton wrappers
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the fennel seeds, onion, and garlic

Cook the onion until it turns clear

When you add the mushrooms, cook them until they start to brown and give off their liquid

Soy sauce, miso paste, and sesame oil should all be stirred in

Bring to a low boil

After you add the frozen peas, cook for 5 more minutes

Add pepper and salt to taste

While that is going on, heat up a pot of water and follow the directions on the wonton wrappers to cook them

Put some wontons in a bowl and pour soup over them to serve

Add green onions on top and serve hot