This earthy and colorful beet soup will be sure to brighten up your kitchen this winter, and will have the house smelling absolutely “dill-icious” while you prepare it! Not only that, but it is a complete powerhouse of essential nutrients such as folate (vitamin B9), manganese, potassium, iron, vitamin C and fiber.  


2 tablespoons olive oil 
4 finely chopped garlic cloves
1 large diced onion
3 stalks chopped celery
3 or 4 diced potatoes 
1 cup sliced carrots
1 cup diced beetroot
3 cups diced beets (peeled)
3 cups shredded red cabbage
4 cups Organic Beef Bone Broth
2 tablespoons tomato paste
1  teaspoon celery seed
½ teaspoon cayenne 
½ cup chopped fresh dill
Salt and pepper to taste
Garnish: dollop of sour cream or vegan yogurt


Heat oil in a dutch oven over medium heat. Add the onions, celery and garlic, stirring for 5 to 6 minutes. 
Then add potatoes, beetroot, carrots, beets and cabbage, stirring to coat. Add broth and tomato paste then seasonings and dill. 
Cover and simmer on low heat for about 25 minutes or until vegetables are tender. To serve, top with a generous spoonful of
sour cream or vegan yogurt.