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Five-spice Beet Soup Recipe

Ingredients

How to make it

  • 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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    " It was excellent "
    elgourmand ate it and said...
    Looks good, almost Borscht. Goza la vida! (Enjoy life!)
    Was this review helpful? Yes Flag

The Cook

mattandmaren Kirkland, WA

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