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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."

Ingredients :

• 6 cups vegetable broth
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 1/2 teaspoons Chinese 5-spice powder
• 4 sweet potatoes, chopped
• 2 apples - peeled, cored, and cubed
• 1 1/2 teaspoons salt

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• 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.

Notes :

• Carrots or pumpkin may also be used. Either use less sweet potatoes or apple or add more broth.

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