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Beet, Red Pepper & Dill Soup

Earthy Beets, Sweet Bell Pepper and fresh dill creates a tasty and nutritious soup .
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients
  

  • 2 tbsp avocado or coconut oil
  • 1 red bell pepper, cored, and chopped
  • 2 shallots, chopped
  • 4 beets cut into cubes
  • 1 tbsp balsamic vinegar
  • 2 cups filtered water
  • 4 cups vegetable broth
  • 1 lemon zest & juice
  • 1 tsp coarse sea salt
  • 1 tsp. fresh ground pepper
  • 3 tbsp chopped dill (optional, reserve about 1 tablespoon for garnish)

Instructions
 

  • Heat a heavy bottom pot on low-medium heat and warm the oil. Add the onions and cook until translucent, about 3-5 minutes
  • Add the chopped red bell pepper and continue cooking until soft, about another 2-4 minutes. Add the beets and balsamic vinegar; cook for an additional 5 minutes
  • Add 2 cups filtered water and 4 cups vegetable broth (please see recipe in note section below); turn heat up to a medium-high to bring to a boil. Reduce heat, and cook with the lid partially on until beets are cooked, about 45 minutes
  • Remove from the heat and stir in the zest and juice of the lemon, fresh dill, salt and pepper. Once the soup is slightly cooled transfer it to your blender or uses an immersion blend and process until your soup is smooth in texture.
  • Pour Soup into bowls and if you desire top with fresh, dill and course sea salt.

Notes

This soup keeps well in the fridge for 1 week in an airtight container or freeze for a few months for easy freezer meals.
Check out this easy vegetable pulp broth recipe