Instructions: In a saucepan over medium-high heat, combine the cardamom, cloves, coriander, cinnamon, peppercorns, thyme, wine and 1 1/2 cups water. Bring to a boil. Reduce the heat to medium-low, cover and simmer gently for 15 minutes. Strain the mixture, discarding the solids.

Rinse the pan, return the liquid to it and return to medium-high heat. Add the rhubarb, apple, beet, ginger, sugar and salt; bring to a boil. Reduce the heat and simmer, partly covered, until the vegetables are soft, about 35 minutes. Set aside to cool at least 10 minutes.

Transfer to a blender or food processor and puree until smooth. Set aside to cool completely. Taste the soup and, if desired, thin it with additional water.

Cover and refrigerate until chilled, at least 3 hours.

Gradually stir the maple syrup into the soup. Taste and add more if desired.

Ladle the soup into bowls. Whisk the yogurt until smooth, then drizzle a bit into each bowl.

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