Five-Spice Beet Soup
.
Yield
4 servingsPrep
10 minCook
16 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
2-to 2 1/2-inch-diameter, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups) |
*
|
| 3 | cups |
stock
vegetable, divided |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
red onion
, thinly sliced, about 2 cups |
|
| 1 | each |
celery stalks
with leaves, stalk chopped, leaves sliced |
|
| 2 | teaspoons |
ginger
grated peeled fresh |
|
| ¼ | teaspoon |
chinese five spice powder
Chinese |
*
|
| 1 | x |
yogurt, non-fat
plain, as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
2-to 2 1/2-inch-diameter, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups) |
*
|
| 7.1E+2 | ml |
stock
vegetable, divided |
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
red onion
, thinly sliced, about 2 cups |
|
| 1 | each |
celery stalks
with leaves, stalk chopped, leaves sliced |
|
| 1E+1 | ml |
ginger
grated peeled fresh |
|
| 1.3 | ml |
chinese 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 ¼ 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.
