- 1 teaspoon olive oil
- 1 medium onion, peeled and finely chopped (about 2 cups)
- 2 large or 3 small cloves garlic, peeled and finely chopped
- 6 medium beets (about 1 1/2 pounds), finely chopped
- 1 small baking potato, peeled and finely chopped
- 1 large celery stalk, finely chopped
- 5 cups vegetable stock
- 1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried
- 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Approximately 1/3 cup plain nonfat or low-fat yogurt for garnish
- Approximately 3 tablespoons chives or scallion greens, chopped for garnish
- In large saucepan over moderately low flame, heat oil until hot but not smoking. Add onion and garlic and sauté, stirring, until translucent, 5 to 7 minutes. Add beets, potato, and celery, and stir to combine. Cover saucepan, reduce heat to low, and cook until beets begin to soften, about 5 minutes. Add stock, basil, thyme, salt, and pepper. Raise heat to moderate and bring to simmer. Reduce heat to moderately low, simmer covered until beets are very tender, about 25 minutes.
- Using blender, purée soup in batches until very smooth, transferring to large bowl (use caution when blending hot liquids). Taste and add additional salt and pepper if desired.
- Divide soup among 6 to 8 bowls. Top each portion with dollop of yogurt or use squeeze bottle to drizzle yogurt over each bowl. Sprinkle with chives or scallions and serve.