• 1 tablespoon canola oil
• 1 medium red onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 cups diced beets (3 to 4 beets)
• 1 medium white potato, diced
• 4 cups water
• 1/4 cup dry red wine
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups watercress leaves (loosely packed)
• 1/4 cup low-fat or nonfat plain yogurt

In a large saucepan, heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring, for 5 minutes.

Add the beets, potato, water, wine, parsley, thyme, salt and pepper, and bring to a simmer. Cook uncovered over medium-low heat, stirring occasionally, until the beets are tender, about 35 to 40 minutes.

Stir in the watercress and cook for 5 minutes more.

Remove from heat and let the soup stand for about 10 minutes. Transfer the soup to a blender or food processor fitted with a steel blade and puree.

Return to the pan and keep hot, or refrigerate and reheat later.

To serve, ladle the soup into bowls and spoon a dollop of yogurt into the center. Garnish with any extra sprigs of watercress.

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