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.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
50 mins
4 servings


  • 6 cups vegetable broth

  • 1 tablespoon vegetable oil

  • ½ onion, chopped

  • 2 stalks celery, chopped

  • 1 ½ teaspoons Chinese 5-spice powder

  • 4 sweet potatoes, chopped

  • 2 apples - peeled, cored, and cubed

  • 1 ½ teaspoons salt


  1. Pour vegetable broth into a pot and bring to a boil.

  2. 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.

  3. 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.

  4. 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.

Cook's Note:

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

Nutrition Facts (per serving)

324 Calories
5g Fat
67g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 324
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 1705mg 74%
Total Carbohydrate 67g 24%
Dietary Fiber 11g 38%
Total Sugars 23g
Protein 6g
Vitamin C 11mg 57%
Calcium 126mg 10%
Iron 3mg 14%
Potassium 932mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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