Five-spice Beet Soup
Five-spice Beet Soup is a soup that serves 1. For $3.91 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 332 calories, 5g of protein, and 17g of fat per serving. It will be a hit at your Winter event. 30 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have 5 spice powder, beets, vegetable broth, and a few other ingredients on hand, you can make it. It is brought to you by Bon Appetit. With a spoonacular score of 53%, this dish is good. If you like this recipe, you might also like recipes such as Five-Spice Beet Soup, Golden Beet and Beet Greens Soup, and Spice-roasted Cauliflower With Beet Emulsion.
Servings: 1
Ingredients:
1/4 tsp (or more) Chinese five-spice powder*
4 2- to 2 1/2-inch-diam beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups) Read More
1 celery stalk with leaves, stalk chopped, leaves sliced
2 tsps grated peeled fresh ginger
1 Tbsp olive oil
1 medium-size red onion, thinly sliced (2 cups)
Sour cream or plain yogurt
3 cups vegetable broth, divided
Equipment:
measuring cup
microwave
sauce pan
blender
bowl
ladle
Cooking instruction summary:
Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes. Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes. Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves. *A spice blend available in the spice section of most supermarkets.
Step by step:
1. Place beet wedges in 4-cup glass measuring cup.
2. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes. Meanwhile, heat oil in heavy medium saucepan over medium heat.
3. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
4. Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes.
5. Mix in ginger and 1/4 teaspoon five-spice powder.
6. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves. *A spice blend available in the spice section of most supermarkets.
Nutrition Information:
covered percent of daily need
