Five Spice Beet Soup Recipes

FIVE-SPICE BEET SOUP

Steps:

• 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.

FALL 5-SPICE SOUP

Steps:

• Pour vegetable broth into a pot and bring to a boil.
• Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
• Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

FIVE-SPICE BEET SOUP

Steps:

• 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.

BEET SOUP WITH INDIAN SPICES

Steps:

• Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
• Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
• Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
• Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.