Description
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
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4