Serves 4.
Ingredients
4 2-to 2-1/2-inch-diameter beets (about 3 1/2 cups when cut up into chunks)
3 cups vegetable broth
1 Tbsp olive oil
1 medium onion, chopped
1 tsp Chinese five-spice powder
1 cup orange juice
Kosher salt
½ tsp orange zest (optional)
Bread-and-butter pickles to garnish (4 tsp chopped)
Directions
Wash and cut up beets into chunks and steam until tender. (Boil them it you have less time, or roast them in a 400°F oven if you want a really rich flavor.)
Dice the onion and sauté it in the your soup pot with the olive oil until it is translucent. Add the orange juice and reduce it until the liquid is syrupy. Add the five-spice power. Heat for a few minutes to help the spices deepen their flavor.
Add the cooked beet chunks, orange zest, and veggie broth. Simmer for 20-30 minutes to meld the flavors. Salt to taste -- this may vary depending your broth. Put soup into blender (in batches and cooled -- unless you want to make a big mess or burn yourself -- recommended) and purée to desired consistency.
Reheat to serve. It can be very “beety” and some people think it is nice with a dollop of sour cream or Greek yogurt. But I prefer it with a garnish of chopped bread-and-butter pickles.