Recipe

Five-spice Beet Soup Recipe

	Mattandmaren / All my dishes 9 months, 1 week ago A beautiful beet red soup that is ready in half an hour thanks to some microwaving Prep:10m Cook:25m Servings:4	Mattandmare
	quick healthy vegan

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Ingredients

4 2 to 2 1/2" diameter beets, scrubbed really well, trimmed, unpeeled, each cut into 6 wedges

3 cups vegetable broth divided into 2 cups and 1 cup

1 tablespoon olive oil

1 medium sized red onion, thinly sliced

1 celery stalk chopped. Reserve leaves for garnish.

2 teaspoons grated peeled fresh ginger

1/4 teaspoon (or more to taste) Chinese five-spice powder

Nonfat plain yogurt for garnish (soy if cooking vegan)

Directions

Put beet wedges in a microwave safe 4 cup glass measuring cup. Add 2 cups of broth, cover loosely and microwave on high until tender, about 15 minutes. (I place the measuring cup on a plate - the broth tends to boil over a bit and that makes clean up easier)

Meanwhile, heat olive oil in a heavy medium stockpot over medium heat. Add onion and chopped celery stalk. Cover and cook until translucent, about 12 minutes.

Add beet mixture (caution - it will be very, very hot!) and 1 cup broth to onion mixture; cover and simmer about 4 minutes.

Mix in ginger and 1/4 teaspoon five-spice powder and transfer to blender or food processor, cover and puree.

Season soup to taste with salt, pepper and additional five-spice powder if desired.

Rewarm if necessary and ladle soup into bowls. Top with dollops of nonfat plain yogurt and celery leaves.

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