Creamy Beet Soup with Balsamic and Dill
3-4 medium sized beets, peeled and chopped
2 shallots or 1 small onion, diced
pinch of thyme
2 tablespoon vegan margarine
2 tablespoon oil
4-6 Cups vegetable stock
1-2 tablespoon balsamic vinegar
dill weed (fresh is best)
Heat oil and margarine over medium heat, add the beets and shallots, and about 3 tablespoon of water or the stock. Cover and cook for about 15 minutes, stirring occasionally.
Add the stock, bay leaf, and thyme. Bring to a boil, cover, then lower heat and keep at a high simmer for about 30 minutes or until the beets are soft.
Puree in a blender until very smooth, adding more stock if needed. Return soup to pot, and add the balsamic vinegar and dill as it is reheating.
Garnish with fresh dill.
* I highly recommend tasting this as you go along to decide how much of each ingredient you want to add! Each palate is different, and that is the reason I made the allowances for the stock and vinegar amounts. The vinegar can be very overpowering if you're not really a fan of the stuff.