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.
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
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.