Ingredients:
- 4 medium golden beets, peeled and chopped
- 2 ripe peaches, peeled, pitted, and chopped
- 1 small onion, chopped
- 2 tbsp olive oil
- 3 cups vegetable stock (ensure it is gluten-free)
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional, for a touch of acidity)
- Coconut milk or Greek yogurt, for garnish (optional)
Instructions:
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Sauté the Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
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Add Beets: Add the chopped golden beets to the pot and cook for another 5 minutes, stirring occasionally.
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Simmer: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes or until the beets are fork-tender.
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Add Peaches: Add the chopped peaches to the pot and simmer for an additional 5 minutes.
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Blend: Remove the pot from the heat. Use an immersion blender or transfer the mixture to a high-speed blender to purée the soup until smooth.
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Season: Stir in the chopped tarragon, and lemon juice (if using), and season with salt and black pepper to taste.
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Serve: Pour the soup into bowls and garnish with a drizzle of coconut milk or a dollop of Greek yogurt and a sprinkle of tarragon, if desired.
Enjoy this sweet and savory gluten-free soup warm or chilled!