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Green Shichimi Togarashi Soup


  • 3 turnips, roasted

  • 1 whole butternut squash, roasted

  • 3 potatoes, roasted

  • 4 stalks celery, chopped

  • 1 leek, chopped

  • 1 head garlic, chopped

  • 1 large onion, chopped

  • 8 oz spinach

  • 1 quart chicken bone broth

  • 1 dollop sour cream

  • 1 tsp smoked sea salt

  • 1 tbsp Shichimi Togarashi

  • 1 tbsp ghee


  1. In a roasting pan with some butter, roast the turnips, squash, and potatoes at 375 for 1 hour or until soft and a little bit crispy.
  2. In a large saucepan on medium heat melt the ghee and add the celery, leek, garlic, and onion. Saute until the onions are translucent and cooked through.
  3. Once cooked, add the chicken stock and roasted vegetables.
  4. Cover and cook for 30 minutes.
  5. Add the sea salt and Shichimi Togarashi. Stir in the sour cream and serve warm.

shichimi togarashi soup


shichimi togarashi soup

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