Ingredients
- 2 pounds beets (4 beets, scrubbed, trimmed, unpeeled and each beet is cut into 6 wedges, 3 1/2 cups)
- 3 cups vegetable broth (divided)
- 1 tablespoon olive oil
- 1 red onion (sliced, 2 cups)
- 1 celery stalk, chopped
- 2 teaspoons ginger, grated
- 1/4 teaspoon five spice powder (Chinese)
- Sour cream or plain yogurt
How to Make
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Step 1: Place beet wedges in a glass measuring cup or bowl (4 cup) and add 2 cups of broth; cover with paper plate and microwave on high for 15 minutes or until tender.
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Step 2: In a large saucepan or pot over medium heat heat the oil; add onion and celery; cover and cook for 10-15 minutes or until translucent.
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Step 3: Add beet mixture and 1 cup broth to onion mixture; cover and simmer 3-5 minutes. Stir in ginger and five-spice powder. Using an immersion blender puree soup. Season to taste with salt and pepper and if needed additional five-spice powder.
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Step 4: Ladle soup into bowls and top with dollops of sour cream and sliced celery leaves.
We hope you enjoy this recipe!
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