This warming, tangy soup can be made with or without meat and is packed full of nutrients. Serve with a dollop of yogurt!
1lb beets
1lb potatoes
0.5lb carrots
olive oil
8 cups chicken broth + 2 cups water
2 celery stalks, finely chopped, or about a quarter-pound celeriac
1 onion, diced
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar or to taste
1 tsp sea salt or to taste
1/4 tsp black pepper freshly ground
1 large garlic clove pressed
3 Tbsp chopped dill
  1. Peel and dice or grate (depending on your preference) all of the veggies.
  2. Heat a glug of olive oil over medium in a large pot. Add beets and sautee until softened.
  3. Add 8 cups of broth, 2 cups water, and potatoes and carrots. Cook until a fork slides easily through vegetables.
  4. Meanwhile, in a separate skillet, heat some olive oil over medium heat. Add celery/celeriac and onion and cook until soft and golden brown, then add the ketchup or tomato sauce, heat through, and add skillet contents to soup.
  5. Add a can of beans and their liquid, 2 bay leaves, a bit of white vinegar, and salt and vinegar to taste. Cook until all vegetables are tender, then serve with dill and sour cream or plain yogurt.