Fall 5-Spice Soup recipe

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Ingredients

6 cups vegetable broth
1 tablespoon vegetable oil
½ onion, chopped
2 stalks celery, chopped
1 ½ teaspoons Chinese 5-spice powder
4 sweet potatoes, chopped
2 apples - peeled, cored, and cubed
1 ½ teaspoons salt

Nutrition Info

324.2 calories
carbohydrate: 66.7 g
cholesterol: : -
fat: 4.6 g
fiber: 10.7 g
protein: 5.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1704.7 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour vegetable broth into a pot and bring to a boil.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

I am a soup fanatic, and found that Chinese 5-spice, made up of anise, fennel, cloves, cinnamon, and white or Szechwan pepper was a great way to jazz-up common fall vegetables.

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