Five-Spice Beet Soup

Five-Spice Beet Soup
Photo by Misha Gravenor


  • 1 tablespoon olive oil
  • 2 teaspoons fresh ginger
  • 1 medium-size red onion
  • 1 celery stalk with leaves
  • 3 cups vegetable broth
  • 4 2-to 2 1/2-inch-diameter beets
  • ¼ teaspoon (or more) Chinese five-spice powder*
  • + 1 more ingredients
    • Sour cream or plain yogurt

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, sti...

View full recipe at Epicurious


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