Wednesday, January 2, 2013
2 tbsp. coconut oil
1 large onion, chopped
6 medium beets, peeled and diced
3 cups veg broth
1 tbsp fresh lemon juice
salt and freshly ground black pepper
3 tbsp fresh dill
1 can white kidney beans
vegan sour cream for garnish
Heat oil in a sauce pan over medium heat. Sauté onions and cook until softened. Add the beets and sauté for 5 more minutes.
Add broth, cover the pot and simmer until the beets are tender, about 35 minutes.
Stir in the beans and cook for another 5 minutes.
Season with lemon juice, salt, pepper and dill.
Let the soup cool down a bit and puree with an immersion blender.
Serve soup garnished with sour cream and fresh dill. Serve hot or cold.