FALL 5-SPICE SOUP

Fall 5-Spice Soup image

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.

Provided by soupysales

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 66.7 g, Fat 4.6 g, Fiber 10.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 1704.7 mg, Sugar 22.7 g