Golden Beet Soup with Tarragon Yogurt
This golden beet soup recipe could not be easier. Cauliflower gives it a creamy, velvety consistency. And the yogurt topping adds a nice pop of acidity. If you don’t own an All-Clad Prep&Cook, see notes for other cooking methods.
Servings 2 main course
Ingredients
- 1/2 head cauliflower finely chopped (about 2 cups)
- 4 medium beets finely chopped (about 2 cups)
- 2 medium leeks white and light green parts only, thinly sliced
- 1 large garlic clove
- Sea salt
- 4 cups vegetable stock
- 4 ounces plain full-fat Greek yogurt
- 2 tablespoons finely chopped tarragon plus more for garnish
- 1 tablespoon fresh lemon juice
Instructions
- Combine the cauliflower, beets, leeks, garlic and 1 teaspoon sea salt in the bowl of your All-Clad Prep&Cook, fitted with the ultrablade knife. Pour the vegetable stock over the top. Cover and launch the P2 soup program.
- Meanwhile, in a medium mixing bowl, combine the yogurt, tarragon and lemon juice. Season with 1/4 teaspoon salt and add enough water to reach a ranch-like consistency, about 1/4 cup. Whisk until smooth.
- When finished, carefully remove the lid – it will be very steamy! If the soup needs to be smoother, pulse it a few times until at your desired consistency.
- Transfer the soup to bowls and drizzle with the tarragon yogurt. Garnish with additional herbs if you fancy and enjoy warm or at room temperature.
Notes
To make this on the stovetop, simply combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 30 minutes, or until the beets are very tender. Transfer to a blender or food processor and puree until smooth. To make this in a regular slow cooker, combine all the ingredients and cook on high for 2-4 hours, or until the beets are tender. To make this vegan or Whole30-friendly, simply omit the yogurt. You can still garnish with tarragon and a squeeze of lemon. Or substitute coconut yogurt.