I know, right??!! I only made this soup on Saturday, and the next thing you know it’s swaggered straight to the front of the post queue like it owns the joint. Like it was special, or something.
Here’s the thing, dear readers – it is. In fact, I think this may well be the best thing I have ever invented. More to the point, I’d like you to stop whatever it is you are doing right now and drive to the store. Pick up some beets (beetroot) and some fresh tarragon and drive straight back home and MAKE THIS SOUP.
We can tell beet stories another day, because boy do I have some beet stories for you. Right now though – at this very instant – all you need is to eat this soup.
It is the most amazing color. The flavor completely rocked my world – almost off it’s axis. I am supremely happy knowing I have another bowlful slumbering in the ‘fridge for my lunch tomorrow.
And, because I don’t want to delay your beet-buying trip for one second longer, that is all I have to say.
- 3 cups chicken or clear vegetable stock
- 2 lbs beets (beetroot), peeled and chopped into 1 ” pieces
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 tbsp fresh tarragon
- 1 tsp salt
- Ground pepper
- ½ cup 2% Greek yoghurt
- 4 oz fresh spinach
- ¼ tsp guar gum
- Bring stock and chopped beets to boil in a large pan, then reduce heat and simmer until beets are tender when pierced with a knife.
- Heat coconut oil and cook onion until transparent.
- Working in batches, place onion, beets, stock, tarragon, salt and pepper in blender and blend on high until completely smooth.
- Add Greek yoghurt and fresh spinach and blend until spinach has disappeared.
- During last 10 seconds of blending, shake guar gum through the food opening in the blender lid.
- Blend for 5 seconds.
- Re-heat if necessary and serve.
*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s book, The Smarter Science of Slim.
by carrie
Top 10 SANE Recipes of 2012 » Carrie Brown | Marmalade and Mileposts - [...] More To The Point [...]
Ali - Hey Carrie,
First of all, I love listening to you on The Smarter Science of Slim Podcast. I think you’re hilarious and love your real world perspective.
This soup looks amazing and I really want to try it, but I’ve never heard of tarragon and certainly never seen it in the fresh herbs section at the supermarket. I looked it up and apparently it’s native to the northern hemisphere, so that would explain it because I live in Australia.
Would you suggesting using dried tarragon if I can find it? Or would it be better with a substitute and if so, which herb would it be closest to in taste?
carrie - Hi Ali – thanks for the podcast love :-) Tarragon – interesting that no other Aussies have reported a problem finding tarragon, and I know a bunch of our Aussie friends have made this. Maybe we’ll be lucky and one of them will see this and help you locate it?! Yes, you can use dried tarrgon if you can’t find fresh, you just won’t need as much. I cna’t think of any other herb that tastes like it, so that would be my best suggestion. Let me know how it works out!
Ali - Thanks Carrie. I decided to have a better look, since other Aussies didn’t seem to be having any trouble and I found it in the third place I checked out! So perhaps it’s not the most common herb in my neck of the woods, but certainly not impossible to find. I’m going to try making the soup this weekend. I can’t wait!
carrie - ALI – I am so excited for your tarragon find! I have several recipes with tarragon in and I would hate you to miss out on them :-)
Ali - Thanks Carrie, just thought I’d let you know I tried the recipe and it turned out great! My boyfriend didn’t like the look of it (it probably looked a bit too healthy for him) but the second he had a taste of it he asked for a large bowl. It tasted really good with a bit of extra Greek yoghurt drizzled on top. I’ll definitely be making it again.
carrie - YAY, Ali!!! I just love this soup, so it makes me happy when others do too!!