Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.