If you want to make a vegan version of this gorgeous summer soup, substitute the yogurt with silken tofu. Put the tofu in a blender with the lemon juice, vinegar and ¼ cup of beet broth. Blend until smooth and thickly creamy. Mix with the other ingredients as per the recipe above.
Since the tofu doesn’t have the tartness of the yogurt to counteract the sweetness of the beets, you may want to add a little more vinegar or lemon juice to taste once you’ve mixed all of the soup ingredients together.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.