Best 4 Five Spice Beet Soup Recipes
Indulge your taste buds in a symphony of flavors with our carefully curated guide to the best five-spice beet soup recipes. This vibrant soup draws its inspiration from the harmonious blend of five aromatic spices - cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorns - that create a captivating culinary experience. Whether you prefer a classic approach or a modern twist, our selection of recipes caters to every palate. Dive into a world of culinary exploration and discover the perfect recipe to tantalize your senses and warm your soul.
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FIVE-SPICE BEET SOUP
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Low Fat Vegetarian Quick & Easy Low Cal High Fiber Lunch Spice Beet Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
- Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
- Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
- *A spice blend available in the spice section of most supermarkets.
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.
Provided by soupysales
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
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
FIVE-SPICE BEET SOUP
. 10
Categories Vegetables Vegetarian Soups Herbs and Spices Healthy
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes. Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes. Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and ¼ teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
Nutrition Facts :
BEET SOUP WITH INDIAN SPICES
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 9 cups
Number Of Ingredients 12
Steps:
- Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
- Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
- Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
- Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.
Nutrition Facts : Calories 147 g, Cholesterol 1 g, Fat 2 g, Fiber 7 g, Protein 5 g, Sodium 619 g
Tips:
- To make the soup even more flavorful, roast the beets before adding them to the soup pot. This will caramelize the natural sugars in the beets and give them a deeper, richer flavor.
- If you don't have any Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
- To make the soup vegan, omit the chicken broth and use vegetable broth instead. You can also add a can of coconut milk to make the soup creamier.
- Serve the soup with a dollop of sour cream or yogurt, a sprinkle of chopped fresh cilantro, and a wedge of lime for a refreshing finish.
Conclusion:
This five-spice beet soup is a delicious and healthy way to enjoy beets. It is packed with flavor and nutrients, and it is easy to make. So next time you're looking for a new soup to try, give this one a try. You won't be disappointed!
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