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Golden Poppy Seed Soup
Serves 6
Time 50 min
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.
Special Diets:
Ingredients
- 1 teaspoon canola oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 butternut squash, peeled, seeded and cut into 1-inch chunks
- 1 celery stalk, chopped
- 2 teaspoons tahini
- 2 tablespoons white miso paste
- 1 tablespoon poppy seeds
- 2 squares mochi, cut into 1/2-inch pieces
Method
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 purée 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, 0g saturated fat, 0mg cholesterol, 190mg sodium, 24g carbohydrates (3g dietary fiber, 5g sugar), 3g protein.
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.
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Ingredients
- 1 teaspoon canola oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 butternut squash, peeled, seeded and cut into 1-inch chunks
- 1 celery stalk, chopped
- 2 teaspoons tahini
- 2 tablespoons white miso paste
- 1 tablespoon poppy seeds
- 2 squares mochi, cut into 1/2-inch pieces