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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."
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50 m servings 324 cals
Original recipe yields 4 servings

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  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; 4.6 g fat; 66.7 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 1705 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Gosh this was good. My issue with most sweet potato soup is they are overly sweet... this one is not. The 5 spice powder adds a really nice flavor to this and balances the sweetens well. Will ...

I altered the amounts to make this for 1 person. It is amazing ! Love the flavor!!!!