Bring stock and chopped beets to boil in a large pan, then reduce heat and simmer until beets are tender when pierced with a knife.
Heat coconut oil and cook onion until transparent.
Working in batches, place onion, beets, stock, tarragon, salt and pepper in blender and blend on high until completely smooth.
Add Greek yoghurt and fresh spinach and blend until spinach has disappeared.
During last 10 seconds of blending, shake guar gum through the food opening in the blender lid.
Blend for 5 seconds.
Re-heat if necessary and serve.
Tip!
Serve this soup alongside a serving of Nutrient Dense Protein to make it a complete SANE meal.
If you do not have tarragon on hand, swapping for an equivalent amount of fresh rosemary or dill will also work, though the flavor will be slightly different. Still tasty, but different.
