Heat up couple of tablespoons of oil in a large pot with a lid or in a stockpot.
2 tablespoon rapeseed/olive oil
Add thinly sliced leek/onion, celery, garlic and ginger (if using) and sauté for a few minutes until soft and translucent but not coloured stirring often to prevent vegetables from colouring too much.
1 celery stick, 10 g thumb size piece of ginger, 1 large leek or onion, 2 garlic cloves
Feel free to add a splash of water to help veggies along.
Add chopped carrots, beetroot, potatoes and juice of half a lemon followed by vegetable stock.
300 g raw beetroot (peeled weight), 150 g carrots, 200 g potatoes, 1 ltr vegetable stock, 2 tablespoon lemon juice (half a lemon)
Bring the soup to boil, cover, lower the heat to simmer and cook for 20-30 minutes until all the vegetables are tender.
Once veg is tender give the soup a taste and adjust seasoning (salt, pepper) as well as level of acidity by adding more lemon juice if required.
salt & pepper, more lemon juice to adjust acidity
Add fresh dill and mix it in.
15-20 g fresh dill
Using immersion blender, puree the soup to your preferred consistency adding a splash more stock if needed. Alternatively, feel free to enjoy your beetroot soup chunky.
Serve with a dollop of vegan yogurt and some more fresh dill.
vegan yogurt