Chinese Five Spice Savory Porridge

Alright y’all. Sweet oatmeal is out. Savory porridge is in. Without the oats, this is a lovely, aromatic, brothy soup. With the oats, it is a substantial meal that will keep you satisfied and light as you go through your day. I am not sure I will ever add fruit to my oatmeal again.

Ingredients

• 1 Tbsp. sesame oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 pinch cardamom seeds or 1-2 pods
• 1 star anise
• 2-3 cloves
• 1 thumb ginger, minced
• ½ tsp. Chinese five spice powder
• 1 pinch salt (to taste)
• 1 pinch pepper
• 1 carrot, chopped
• 1 cup fennel, chopped
• 1 cup sweet potato, chopped
• ¼ cup bell pepper, sliced
• ¼ cup pecans, soaked
• ¼ cup steel cut oats
• 1 cup greens (like kale or chard), chopped
• 1 tsp. toasted sesame oil (garnish)
• 1 pinch sesame seeds (garnish)
• Fennel greens (garnish)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the carrot, fennel, and sweet potato to sauté
5. Once the vegetables are soft, add the bell pepper, ground spices, salt, and pepper
6. After 1 minute, add pecans, oats, and water until it almost covers the vegetables (about 1 cup)
7. Let soup come to a boil, then turn the temperature down to a simmer
8. After simmering for 10-15 minutes, turn off the heat and add greens
9. Let soup cool with lid askew for 10-15 minutes
10. Garnish with sesame oil, sesame seeds, and fennel greens
11. Enjoy