Easy recipe Five-Spice Beet Soup
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four two-to two one/two-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into about six wedges (about three one/two cups)three cups vegetable broth, dividedone tablespoon olive oilone medium-size red onion, thinly sliced (two cups)one celery stalk with leaves, stalk chopped, leaves slicedtwo teaspoons grated peeled fresh gingerone quarter teaspoon (or more) Chinese five-spice powder*Sour cream or plain. yogurt (Recipes by ingridients yogurt) Five-Spice Beet Soup. .
three cups vegetable broth, dividedone tablespoon olive oilone medium-size red onion, thinly sliced (two cups)one celery stalk with leaves, stalk chopped, leaves slicedtwo teaspoons grated peeled fresh gingerone quarter teaspoon (or more) Chinese five-spice powder*Sour cream or plain. yogurt (Recipes by ingridients <a href="/search/yogurt">yogurt</a>) Five-Spice Beet Soup. . . %23recipes, %23recipes, %23bookrecipe, %23easyrecipe)
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