Five-Spice Beet Soup

Ingredients for Five-Spice Beet Soup

• 4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 850ml )

• 725ml vegetable broth, divided

• 1 cucchiaio di olio d'oliva

• 1 medium-size red onion, thinly sliced (2 cups)

• 1 celery stalk with leaves, stalk chopped, leaves sliced

• 2 teaspoons grated peeled fresh ginger

• 1/4 teaspoons (or more) Chinese five-spice powder*

• Soured cream or plain yoghurt

Place beet wedges in 4-cup glass measuring cup. Add 475ml 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 240ml broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoons 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 soured cream and sliced celery leaves.

*A spice blend available in the spice section of most supermarkets.

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