- 1 shallot, diced
- 3 beets, peeled and julienned
- 1 carrot, diced
- 1 small sweet potato, peeled and diced
- 3 cups veggie broth
- juice of 1/2 lemon
- 1/3 – 1/2 cup loosely packed fresh dill, plus extra for garnish
- 2 cups shredded green cabbage (I used cole slaw mix, which is cabbage and carrots)
Heat olive oil in pot and saute shallot until softened. Add beets, carrot, and sweet potato and briefly saute. Pour in veggie broth and bring to a boil. Add lemon juice and dill. Lower heat and simmer, covered, for 35 minutes.
Using an immersion blender, blend soup until chunky. Add cabbage (or cole slaw mix) and simmer until tender, about 5 minutes. Serve with extra dill.
Adapted from the recipe for Borscht in the Flying Apron’s Gluten-Free & Vegan Baking Book