- 2 pounds beets trimmed and scrubbed but unpeeled 1-inch diced (about 2 bunches of smaller beets or 1 bunch of very large beets)
- 4 ribs of celery ½ inch diced about 2 cups
- 2 large shallots ½ inch diced about 1 cup
- 2 tablespoons sherry vinegar
- 4 cups low sodium vegetable broth
- 1 cup water
- ¼ cup fresh dill sprigs thick stems removed Reserve some sprigs for garnish if desired
- Pink Himalayan salt to taste
- Optional: 2 cups plain unsweetened plant-based yogurt or 1 cup almond ricotta + 1 cup unsweetened plant milk
- Do not peel the beets unless you prefer to; scrubbing thoroughly and trimming any 'hairs' is sufficient. Smaller or medium beets yield a better texture and flavor, while larger beets may require longer simmering. Fresh dill enhances the soup’s flavor significantly. Cook the beets until easily pierced with a fork. When blending hot soup, leave the blender lid slightly open to allow steam to escape and stop blending periodically to prevent the hot liquid from splattering. Nutritional facts exclude optional yogurt or ricotta additions.
