I’ve always been a huge fan of beets even as a girl. This soup is not only delicious, but it’s so hearty–you won’t miss the meat one bit!
Drizzle extra virgin olive oil or avocado oil, enough to cover the bottom of a large soup pot or Dutch oven. Add the 2 chopped onions & sauté over med low heat until translucent ( ab 15 min), then add beets & potatoes and sauté about 10 min
Add chopped carrots, sea salt & pepper & half of the dill. Add vegetable stock and bay leaves & bring mixture to a boil. Turn temperature down to medium low ; add tomato purée & simmer until beets, potatoes & carrots are still a bit firm( about 20 min)
Add Apple cider vinegar and cabbage and cook until beets, potatoes & carrots are tender, about another 1/2 hour to 45 plus minutes. Add honey, if desired & rest of the dill & more sea salt & pepper if needed.
Top with whole milk yogurt, dairy or non dairy sour cream.