The thing I like most about wonton soup actually isn't the wontons, but the super concentrated flavorful chicken stock they are cooked in. I cut up 3 small zucchini, 1 medium yellow squash, 2 medium carrots, sliced 2 green onions and then added them to the pot of stock to boil while I cut up the remainder of my veggies. While those veggies cooked, I thinly sliced an entire medium head of napa cabbage, thinly sliced some fresh mushrooms and then added them to the pot of stock and veggies. I tossed in a 5-oz container of fresh organic baby spinach, a little more Celtic sea salt and black pepper, and then covered the pot and simmered an additional 15 minutes or so until all the veggies were tender. I served the soup in shallow bowls and sprinkled with sliced green onion tops. This soup was so flavorful and delicious. Who needs wontons anyway? LOL My summer veggies (squash and zucchini) took the place of wontons in my soup and it couldn't have turned out any better if they had been the "real deal". I enjoyed my soup with one of my Easy Cheddar Black Pepper Biscuits leftover from Sunday. I know it's a bit non-traditional (because previously I would have enjoyed an eggroll with my soup)...but I am all about recreating my own traditions and rules when it comes to eating and cooking now. I can't begin to tell you how liberating that is! I snapped a few photos of my Summertime Wonton-less Soup below for you to see. Enjoy!