Hot Vegan Borscht

INGREDIENTS

• 2tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 leek, chopped
• 2 medium carrots, cubed
• 1 bay leaf
• 2 garlic cloves, chopped
• 3 medium beetroot, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1½l water/vegetable stock/broth (6 cups)
• 1 small red cabbage, shredded
• 1 can butter beans (1½ cup)
• sea salt & black pepper
• 2tbsp raw apple cider vinegar

 
TO SERVE:

• bunch of dill, chopped
• coconut yoghurt
• raw apple cider vinegar or lemon juice

INSTRUCTIONS

1. In a large pot heat 2tbsp of olive oil, add chopped onion, celery, leek, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.
2. After 10 minutes add garlic, beetroot, potatoes and water. Bring to a boil and leave to simmer for about 15-20 minutes.
3. Add cabbage and beans and simmer for 10-15 minutes until everything is soft.
4. Season with sea salt and black pepper and stir in 2tbsp of apple cider vinegar.
5. Serve with plenty of chopped fresh dill and a dollop of coconut yoghurt.
6. Enjoy!