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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.