GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Golden Beet and Peach Soup with Tarragon image

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain Greek yogurt
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Steps:

Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 129mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges