top of page

Herb, Chard, and Feta Soup with Pan-Fried Manti

To make this less crazy, I worked on this over time. Specifically, I made the manti filling and chopped the veggies for the soup the night before.

What I changed:

  • Added manti to BA's soup recipe; fried them this tim

  • Skipped greek yoghurt topping

Sources: Bon Appetit & Delicious Crescent/Me | Makes: 4 servings | Time: 1+ hr

Herb, Chard, and Feta Soup with Pan-Fried Manti



2 tablespoons olive oil

1 large onion, coarsely chopped

2 garlic cloves, crushed

1 pound Swiss #chard leaves

3 1/2 cups vegetable broth

1 cup coarsely chopped flat-leaf parsley

1/2 cup coarsely chopped fresh cilantro

1/4 cup fresh mint leaves

1 tbsp dried mint

1 tsp nutmeg

1 tbsp lemon juice



4 oz mushrooms, sliced

1/2 tsp red pepper flakes

2 tsp EVO

1/4 onion large, chopped

1 clove garlic, minced

1/2 tbsp cilantro chopped

1/2 tbsp dill chopped

Salt to taste

10-15 wonton wrappers


1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint)

4 oz feta crumbles, skip if vegan


Lemon juice



Start with the manti. Preheat oven to 400ºF.

Stir mushroom slices, red pepper flakes and 2 teaspoons olive oil. Spread it on a parchment paper or silicone mat lined baking sheet.

Roast for 15 to 20 minutes until mushrooms start releasing juices and are cooked well. Set aside and let cool.

Switch to soup for a while

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth or use an immersion blender. Keep warm until ready to serve

Back to the Manti

Mince the cooled mushrooms.

Heat 2 teaspoons olive oil in a small skillet. Add the chopped onions and sauté until soft. Then add the garlic and sauté further

Next add minced mushrooms, cilantro, dill and stir well. Add salt as per taste.

Cut each wrapper in two semi circles. Take one semi circle and wet edges with water as indicated with yellow color.

Seal semi circle on the straight side to make a cone shape. Place 1½ teaspoons filling in the center. Next, seal the other curved side.

Wet center of the sealed edge with water, as indicated by the yellow color. And pinch it together to make the dumpling. Finish making all dumplings.

Bring a large pot of lightly salted water or stock to a boil. Carefully slide in the dumplingsand simmer for about 3 to 5 minutes, until they a5re cooked well. Drain the dumplings. Set aside.

Pan fry the manti for 2-3 minutes.

Serve the complete meal

Divide soup into bowls. Add even amounts of manti to the soup bowls, then add garnishes in even amounts.


What I ate and drank today

Not nearly enough water, and I was bad at tracking, guessing 4 glasses? Planning on two more

Thai oats

Thai oats with eggs

Tonight's recipe with Bulgarian red wine


~5 miles of walking

10 views0 comments
bottom of page