For abt. 3-4 servings:
1 ½ cups peeled and diced beets
1 medium peeled and diced potato
½ tsp olive oil
1 large onion, cubed
2 cloves of garlic
2 sliced carrots
1 small sliced parsnip
1 TBS tomato paste (or more tomato sauce)
2 cups vegetable broth (or 1 TBS crumbled broth powder in water)
1 TBS lemon juice
3 TBS fresh dill (or frozen)
½ cup almond milk
onion powder, garlic powder
dab of coconut milk (optional)
Steam beets and potatoes with little water until soft.
Saute onions and garlic for abt. 7 mins or until transparent. Add carrots, tomato paste, beets and potatoes and sauté for 5 more minutes.
Add almond milk to a blender (or blend 8 almonds and some sesame seeds with ½ cup of water to a smooth milk) then add the sautéed vegetables, add the broth and dill (hold some for garnish). Blend to a smooth consistency, adjust taste with salt and spices. Garnish with more dill or another green herb sprig. Optional you can also dab a spot of coconut milk into the soup.
Serve cold in summer, in winter, you may like to warm it up to a nicer eating temperature.