Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 medium beetroots (10 oz / 300 g)
- 2 carrots (3.5 oz / 100 g)
- 5 cloves of garlic, minced
- 3 medium potatoes (7 oz / 200 g)
- 3 tbsp dried mushrooms, ground into a powder
- 6.5 cups / 1.5 liters vegetable broth
- 3 bay leaves
- 1/4 head of cabbage (5 oz / 150 g)
- 1 can white beans, drained
- small bunch of fresh dill
- 1/2 lemon, juiced
- salt, pepper
To serve
- vegan sour cream
- fresh dill
- lemon wedges
- bread slices
Instructions
- Heat up oil in a pot, and add diced onions. Sauté for 7-10 minutes, stirring occasionally, until onions turn translucent.
- Meanwhile great beetroots and carrots, mince garlic, dice potatoes, and slice cabbage thinly.
- Add grated beetroot, carrot, and minced garlic to the onions, and cook for 2 minutes, so veggies soften a little.
- Now add potatoes, vegetable broth, powdered mushrooms and bay leaves, and stir to combine. Bring to a boil, then lower heat, cover the pot with a lid, and let soup simmer for 15 minutes.
- After 15 minutes add cabbage and white beans, and cook for 10-15 minutes, until cabbage and potatoes are cooked.
- Discard bay leaves, and add fresh dill to the soup. Taste, season with lemon juice, salt and pepper, as needed.
- Serve soup warm with a dollop of vegan sour cream and some chopped fresh dill on top, plus some sliced bread on the side. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes