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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 324 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.