Stir in onion; cook, stirring occasionally, until tender and golden, about 4 minutes.
Stir in beets; cook, stirring occasionally, until slightly tender, about 3 minutes.
(Decrease heat to medium, if needed, to prevent burning.)
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Stir in broth and cider; adjust heat to maintain a simmer.
Cover and refrigerate until ready to use.
Remove and discard the star anise.
Divide the soup among 6 bowls.
Garnish with ground pepper, dill and/or mint, if desired.
Top with a dollop of the yogurt cream.
Cover and refrigerate soup for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
