Fall 5 Spice Soup Recipes
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
VEGAN CHINESE 5-SPICE NOODLE SOUP
This noodle soup is full of fresh vegetables and tons of delicious Asian flair! Ginger, garlic, onion, and Chinese 5-Spice make for an incredibly flavorful soup.
Yield 1
Number Of Ingredients 11
Steps:
- Heat a large pot on medium heat and sauté onion, garlic, and ginger until cooked through. Add vegetable stock, spices, soy sauce, and vegetables. Meanwhile, drain and rinse shirataki noodles. Pat dry and separate with your fingers as you add them to the pot. Stir mixture so all ingredients are evenly distributed. Bring soup to a boil, reduce heat, and simmer until all vegetables are cooked through. Serve with more chopped green onions on top, if you desire!
DELICATA SQUASH SOUP WITH FIVE SPICE
This warm, satisfying, healthy, plant-based (vegan) soup calls upon the flavors of delicata squash, onions, garlic, five spice powder, and almonds.
Provided by The Plant-Powered Dietitian
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Slice the squash in half horizontally, scoop out seeds, and chop into cubes, leaving peel on.
- Heat olive oil in a large pan and add cubed squash, onion and garlic and sauté over medium heat for 8 minutes.
- Add five spice and broth, stir well, and cover. Simmer over medium heat for 5 minutes.
- Add plant-based milk and simmer for an additional 4-5 minutes, until squash is tender.
- Blend soup until smooth using an immersion blender, or by blending it in a large blender.
- Pour into soup bowls and garnish with chopped almonds and additional olive oil or five spice, if desired.
- Makes 4 servings (1 ¼ cups each)
Nutrition Facts : ServingSize 1 serving
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- Trim fat from the beef and cut across the grain into ¼-inch thick slices, about 2-inches long, and 1-inch wide, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine.
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