Five-Spice Beet Soup

35 minutes Prep: 10 minutes Cook: 16 minutes

83 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

4	each	beets	2-to 2 1/2-inch-diameter, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
3	cups	broth	vegetable, divided
1	tablespoon	olive oil
1	medium	red onion	, thinly sliced, about 2 cups
1	each	celery stalk	with leaves, stalk chopped, leaves sliced
2	teaspoons	ginger	grated peeled fresh
1/4	teaspoon	five spice powder	Chinese
1	x	yogurt, non-fat	plain, as needed

Directions

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.

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Nutrition Facts

Serving Size 279g

Amount per Serving

Calories 83 45% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 597mg	25%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	4%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	1%		Vitamin C	7%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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