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Winter Squash Soup with Sticky Rice and Sesame Bok Choy

½ cup sushi rice
1 shallot
2 garlic cloves
1 oz fresh ginger
6 oz baby bok choy
1 tbsp sesame oil
6 oz cubed butternut squash
5.5 oz coconut milk
2 tsp vegetable broth concentrate
2 tsp togarashi (or chilli flakes and salt)
Salt and pepper
1 tbsp vegetable oil

Preheat the oven to 425°F. Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 15 to 18 minutes.

Peel and mince the garlic, shallot, and ginger. Trim the bottoms off the baby bok choy and cut them into quarters. Add the quartered bok choy to a baking sheet and toss with sesame oil, salt, and pepper. Roast until lightly browned, about 8 to 10 minutes.

Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced garlic, shallot, and ginger. Cook, stirring frequently, until fragrant, 2 to 3 minutes.

Add the butternut squash, coconut milk, vegetable broth concentrate, 1½ cups water, as much togarashi as you’d like, ½ tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, cover, and cook until the butternut squash is fork-tender, about 10 to 12 minutes.

Divide the sushi rice between bowls. Top with the winter squash soup. Serve with sesame bok choy and any remaining togarashi. Soup’s on!

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