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 oz. plain full-fat Greek yogurt
2 Tbsp. finely chopped tarragon plus more for garnish
1 Tbsp. fresh lemon juice
Directions
Combine the cauliflower, beets, leeks, garlic and 1 teaspoon sea salt in a large pot over medium heat. Pour in the vegetable stock and bring to a boil.
Reduce heat and simmer until vegetables are tender.
Puree soup with hand blender until smooth.
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.
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
