Golden Poppy Seed Soup

Golden Poppy Seed Soup

Serves 6
Mochi, a type of asian rice cake, will dissolve and thicken the soup if cooked too long, so make sure to simmer the soup only briefly after it's been added.
  • 1 teaspoon safflower oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 medium butternut squash, seeded and cut into 1-inch chunks
  • 1 stalk celery, chopped
  • 2 teaspoons sesame tahini
  • 2 tablespoons white miso
  • 1 tablespoon poppy seeds
  • 2 squares mochi, cut into 1/2-inch pieces
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Heat oil in a medium pot over medium heat. Add onions and cook for 5 minutes. Add carrots, squash, celery, and 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes.

Working in batches, carefully pureé soup in blender along with tahini. Return puree to pot. Transfer 1/2 cup of the puree to a small bowl, add miso, and stir to dissolve. Stir poppy seeds into miso mixture and and return to pot with remaining puree.

Stir mochi pieces into puree and simmer for 5 minutes more. Ladle soup into bowls and serve immediately.
Nutritional Info: 
Per Serving: 120 calories (25 from fat), 2.5g total fat, 190mg sodium, 24g carbohydrates, (3 g dietary fiber, 5g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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