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Fall 5-Spice Soup

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Recipe Summary Fall 5-Spice Soup

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.

Ingredients | Pristine Cake Premix 5 5Kg Price

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

Directions

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.

Carrots or pumpkin may also be used. Either use less sweet potatoes or apple or add more broth.

Info | Pristine Cake Premix 5 5Kg Price

prep: 20 mins cook: 25 mins additional: 5 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Fall 5-Spice Soup

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