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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A beautiful beet red soup that is ready in half an hour thanks to some microwaving Ingredients:
4 2 to 2 1/2 diameter beets, scrubbed really well, trimmed, unpeeled, each cut into 6 wedges |
3 cups vegetable broth divided into 2 cups and 1 cup |
1 tablespoon olive oil |
1 medium sized red onion, thinly sliced |
1 celery stalk chopped. reserve leaves for garnish. |
2 teaspoons grated peeled fresh ginger |
1/4 teaspoon (or more to taste) chinese five-spice powder |
nonfat plain yogurt for garnish (soy if cooking vegan) |
Directions:
1. Put beet wedges in a microwave safe 4 cup glass measuring cup. Add 2 cups of broth, cover loosely and microwave on high until tender, about 15 minutes. (I place the measuring cup on a plate - the broth tends to boil over a bit and that makes clean up easier)
2. Meanwhile, heat olive oil in a heavy medium stockpot over medium heat. Add onion and chopped celery stalk. Cover and cook until translucent, about 12 minutes.
3. Add beet mixture (caution - it will be very, very hot!) and 1 cup broth to onion mixture; cover and simmer about 4 minutes.
4. Mix in ginger and 1/4 teaspoon five-spice powder and transfer to blender or food processor, cover and puree.
5. Season soup to taste with salt, pepper and additional five-spice powder if desired.
6. Rewarm if necessary and ladle soup into bowls. Top with dollops of nonfat plain yogurt and celery leaves.
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