Name: La Puerta Garden Beet Soup
Yield: Makes 6 to 8 servings
Ingredients: 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

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa.

Recipe notes

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